Tangy Bacon and Tomato Pasta Sauce
This was our favourite meal when we were kids; mum was always guaranteed to get empty, licked-clean plates when she served this up! It was consequently the first ever meal that I learnt off by heart; a good starting point to get into cooking as it is so easy. I have modified the original recipe: balsamic vinegar added at the end just before serving makes it tangy and even tastier! I reckon its best served with lots of salad and some garlic bread. A perfect summer meal.
Tangy Bacon and Tomato Pasta Sauce Recipe (Serves 4)
- 250g streaky bacon
- olive oil
- 1 large onion
- 2-3 cloves of garlic
- 2 tins of plum tomatoes
- 1 tablespoon tomato puree
- sea salt and black pepper
- splash of balsamic vinegar
- fresh basil leaves
- parmesan cheese, to serve
- Chop bacon, preferably smoked, into lardons and fry them in a saucepan in olive oil until just starting to turn crispy. While the bacon is frying, peel and finely chop onion and garlic. When the bacon is done, add the onion and garlic to the pan and stir. Turn the heat down and gently simmer for at least 10 minutes, stirring occasionally, until the onion is soft and translucent.
- Add tomatoes and tomato purée. Bring to the boil, then simmer gently for 25-30 minutes, or until the tomatoes have broken down nicely and you have a good homogeneous consistency.
- Add salt, freshly cracked black pepper and balsamic vinegar to taste. Just before serving, add a large handful of chopped fresh basil leaves and stir through. Top with a generous sprinkle of parmesan cheese. Delicious!