Tomato Bacon Dressing Or Dip Or Sauce Recipes

BACON AND SUN-DRIED TOMATO RANCH DIP

Steps:

• Mix all ingredients except fresh vegetables in medium bowl with spoon.
• Serve dip with vegetables.

TANGY BACON SALAD DRESSING

Steps:

• In a small bowl, whisk together the sugar, vinegar, ketchup and Worcestershire sauce. Gradually whisk in the oil in a steady stream. Stir in bacon and onion. Store in the refrigerator.

PHILLY TOMATO-BASIL DIP

Steps:

• Spread cream cheese onto bottom of pie plate.
• Combine tomatoes and dressing; spoon over cream cheese.
• Top with remaining ingredients.

TOMATO SALAD WITH BACON DRESSING

Steps:

• Place the bacon pieces into a cold cast iron skillet. Cook over medium heat, stirring occasionally, until the fat has rendered and the bacon is golden brown and crispy. Remove the bacon from the skillet using a slotted spoon and place onto a paper-towel lined plate to drain. Set aside the remaining bacon fat to cool slightly.
• Chop the tomatoes, thinly slice the red onion, and coarsely chop or tear the basil. Combine the tomatoes, onions, basil, and cooked bacon in a large bowl.
• Pour all but 3 tablespoons of bacon fat from the skillet. Add one tablespoon of the vinegar to the pan - be careful, as it may sizzle. Once the sizzling dies down, add the remaining vinegar, honey, and mustard. Whisk, scraping up the bits from the bottom of the pan, until the dressing has emulsified.
• Pour the dressing over the tomato salad and toss. Season with salt and pepper to taste. Serve immediately.

BACON-TOMATO SALAD

Steps:

• In a large bowl, combine lettuce blend and tomatoes. Drizzle with dressing; sprinkle with cheese and bacon.

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.

TOMATO & BACON DRESSING (OR DIP, OR SAUCE!)

Steps:

• Fry the bacon until very crisp.
• Reserve and measure the drippings - you will need 2 or 3 ounces of melted fat.
• Set the bacon aside and crumble 3 rashers when it is cool.
• In a medium saucepan over medium heat, sauté the onions, stirring often, until they are all quite brown or are turning black.
• In the meantime, pour the water, honey and vinegar into a bowl.
• Mix thoroughly with a whisk.
• Add cornstarch and whisk thoroughly again.
• Add tomato paste and whisk thoroughly again.
• Add the mustard to the onions and gently but thoroughly mix together.
• Now pour the water, vinegar, honey, cornstarch and tomato paste melange into the saucepan with the mustard and onions.
• Add the crumbled bacon and optional hot sauce.
• Stir constantly over medium-high heat until thickening and boiling.
• Refrigerate in a tightly sealed container.

THE BEST BACON-TOMATO DIP

Steps:

• Stir together sour cream, mayonnaise, cream cheese, Cheddar cheese, chopped onion, tomato and bacon in a bowl until well mixed. Chill for two hours before serving.

GREEN TOMATO ENCHILADA SAUCE

Steps:

• Saute the onion and garlic in oil in a saucepan until the onions soften.
• Add the remaining ingredients.
• Bring to a boil, then reduce heat and simmer about 25 minutes or until tomatoes are soft.
• Puree with a stick blender, or allow to cool down and puree in a food processor or blender.
• Take the meat off a rotisserie chicken and shred with your fingers.
• Toss with about a cup of the enchilada sauce.
• Heat about half inch oil in a skillet and briefly fry the corn tortillas a few seconds to soften.
• Fill with meat mix, roll up, and place seam side down in a baking pan that has a layer of sauce in the bottom.
• Top with shredded cheese (cheddar or Oaxaca Mexican melting cheese) and bake at 375F for about 10-15 minutes to melt the cheese.
• This uses about half the sauce (one quart) on a pan of 6-8. You can feel free to make another pan or freeze the rest in a ziploc.
• You can freeze extra chicken, or I used the extra meat rolled into flour tortillas and fried as flautas, which I served with freezer guacamole, sour cream, and salsa.