Best 11 Tomato Basil And Bacon Sauce Recipes

TOMATO BASIL SAUCE

Steps:

• Heat the olive oil or butter in a medium sized sauce pan.
• Add the diced onion and crushed garlic, cook until the onion is soft and translucent, about 5-7 minutes.
• Add the tomatoes and bring to the sauce to a boil.
• Reduce the heat and add the basil - some can be chopped, but you can also add the stalks (they add flavor) and remove the stalks when the sauce is done. Add the sugar if using, you can also add the salt and pepper.
• Cook the sauce over low heat for at least 30 minutes. Stir the sauce frequently with a wooden spoon and use the spoon to press and help breakdown the chunky tomato pieces.
• For a smoother sauce you can use a hand held blender to break down the tomatoes if using whole or diced tomatoes. If you let the sauce cook for longer the tomatoes will naturally break down, or if you prefer a more chunky consistency you can skip the blender step.
• Once the consistency suits your preference, the sauce is done and ready to use. For an extra taste of freshness you can add some freshly chopped basil when serving the sauce.

BACON AND TOMATO PASTA

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

BACON-TOMATO LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
• Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
• Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

FRESH TOMATO BASIL SAUCE

Steps:

• In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
• Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
• Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

BACON & TOMATO SPAGHETTI

Steps:

• Cook spaghetti according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese.

TOMATO AND BASIL PASTA SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

TOMATO & BASIL SAUCE

Steps:

• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.
• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.

BASIC TOMATO-BASIL SAUCE

Steps:

• Wash tomatoes.
• Dip each tomato in boiling water 30 to 60 seconds or until skins split.
• Plunge immediately into ice water; core, peel, and quarter tomatoes.
• Place 4 cups of tomatoes in a large stockpot; crush tomatoes.
• Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly.
• Reduce heat, and simmer, uncovered, 2 hours.
• Remove from heat; stir in basil.
• Add 1 tbls.
• lemon juice and 1/2 tsp.
• salt to each pint jar.
• Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top.
• Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in boiling-water bath 35 minutes.
• Yield: 6 pints.

TOMATO BACON CUPS

Steps:

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

BACON, ONION, GARLIC & TOMATO SAUCE

Steps:

• Cut bacon slices into 4 pieces and cook over medium heat in a large sauce pan. You may have to do this in 2 batches.
• Cook bacon until a golden brown, but NOT crispy. You do not want any burnt edges.
• Remove bacon and place on paper towels to absorb fat.
• Add roughly diced onions and cook on medium heat until translucent.
• Add your garlic and continue cooking until onions appear to start turning golden brown.
• Strain mixture with a sieve over a bowl, as you want to reverse the bacon fat.
• Put mixture back into pan and add a half of the diced tomatoes.
• Cook, toss and turn for about 5 minutes.
• Return bacon and bacon fat back into mixture and heat through.
• Pour over your favourite pasta and sprinkle with cheese and fresh basil leaves.

BAKED FLOUNDER ROLLS WITH TOMATO, BELL PEPPER, AND BACON

Steps:

• In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
• On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.
• In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the middle of a preheated 400°F. oven for 10 minutes. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.