Bacon, Early Girl Tomato, and Onion Spread
Source: Karen Solomon, KSolomon.com
Recipe Type: Appetizers and Sides | Seasons: Autumn, Summer
This recipe was demonstrated for CUESA’s Market to Table program on September 17, 2016.
Makes 12 ounces
INGREDIENTS
2 pounds Early Girl tomatoes, cut in half horizontally
1 medium yellow onion
2 tablespoons olive oil
1½ teaspoons kosher salt
9 ounces smoked bacon (about 7 thick-cut slices)
½ teaspoon ground black pepper
1 teaspoon driedy thyme
2 teaspoons apple cider vinegar
2 teaspoons brown sugar
¼ teaspoon piment d’Esplette (or hot paprika, optional)
PREPARATION
To make the tomato and onion spread: Preheat an oven to 400˚F. Cut the tomatoes in half horizontally. Use your fingers to remove the water and seeds from the fruit. (feel free to drink this delicious tomato juice!). Trim the onion and cut it into 8 half-moons, leaving the wedges intact.
On a large rimmed baking sheet, combine the tomatoes, onion, oil, and half the salt. Spread everything in a single layer with the tomatoes cut-side up. Place the baking sheet in the center of the hot oven and roast until the tomatoes and onions are dark around the edges, about 50-60 minutes.
Meanwhile, in a large skillet over medium heat, fry the bacon in batches until brown on both sides, about 6 to 8 minutes per batch. If you like, you can cut the bacon in half to help it fit into the pan. Drain the cooked bacon on paper towels.
Using a food processor, pulse the tomatoes and onions and any juices from the baking sheet with the bacon. Add the remaining salt, pepper, thyme, vinegar, sugar, and piment d’espletted’Esplette, if using. Combine completely, leaving the texture spreadable but a little chunky.
The spread is ready to eat immediately, or, kept refrigerated, it will last at least a week.
