Fresh Tomato Sauce with Beef Bacon and Mushrooms | The Jewish Week | Food & Wine

Fresh Tomato Sauce with Beef Bacon and Mushrooms

Facebook icon
Twitter icon
Digg icon
e-mail icon
Servings & Times
  • Makes about 3 cups
Active Time:
  • 30 min
Total Time:
  • 1 hr

16-18 plum tomatoes or 8 large tomatoes

2-3 ounces Facon (or other beef bacon), cut up

1 tablespoon olive oil

1 medium onion, chopped

1 cup sliced fresh mushrooms

1 large clove garlic, chopped

3-4 tablespoons chopped fresh basil

salt and freshly ground black pepper, to taste


To peel the tomatoes, heat a large pot of water. When it comes to a boil, add the tomatoes. Cook for 20 seconds. Drain the tomatoes under cold water. Pierce the tomato near the stem end with the tip of a sharp knife and pull back to remove the skin. Cut the tomatoes in half crosswise and squeeze out the seeds. Chop the tomatoes into small pieces and set aside. Cook the bacon in a large saucepan over medium heat. When it has crisped, remove the bacon, crumble the meat and set it aside. Discard all but 2-3 tablespoons of fat from the pan. Add the olive oil to the pan. Add the onion and mushrooms and cook over medium heat for 3-4 minutes or until softened. Add the garlic and cook briefly. Add the tomatoes, basil and salt and pepper to taste. Cook over low-medium heat, stirring occasionally, for 15-30 minutes, or until it has reached the desired consistency. Return the bacon crumbles to the pan and heat through for a minute or so.