This is a recipe for a flavourful bacon & mushroom tomato sauce that can be served over pasta (I used gluten free), chicken, quinoa, spaghetti squash…or anything else you’d like! It easy to do and doesn’t take long at all.
Tomorrow ( January 4) is National Spaghetti Day, so what better way to celebrate than with a new tomato sauce!
6 bacon strips
1 can of whole, peeled tomatoes (crushed by hand)
2-3 cloves of garlic, crushed
½ of a cooking onion, chopped
6-8 white mushrooms, chopped
½ of a yellow pepper, chopped
1 whole cooking carrot, chopped ( I used 8 baby carrots, chopped)
1-2 tablespoons of olive oil
First, I fully cooked the bacon, and took it off the pan before it was crispy. I set it aside in paper towel to absorb some of the grease. Don’t worry about it getting cold, it will have a chance to heat up again later.
I then emptied the can of tomatoes (including the juice) into a large bowl, where I crushed them by hand. If you like a chunkier tomato sauce, you can tear the tomatoes into large pieces. Then set aside.
Heat up the oil in a medium -sized pot on medium-high heat. Add the garlic and stir for 1 min until fragrant.Then add the onions and cook until clear.
Add the mushrooms and yellow pepper and let cook ( still med-high heat) until the mushrooms begin to brown. Then add the carrots and cook until they begin to soften.
Once all of the vegetables are soft, add the crushed tomatoes and all of the juice and let simmer for 10-15 minutes.
When the sauce is nice and hot, add the bacon. Stir, and make sure all ingredients are mixed well.
Then your sauce is ready to go! Serve over your favourite pasta, chicken parmesan, or quinoa!