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Tomato Baked Bacon Recipe
|Prime collar joint bacon||3 Pound (1 1/2 Kilogram)|
|Button onions||12 Ounce, peeled (350 Gram)|
|Butter||1⁄2 Ounce (15 Gram)|
|Tomatoes||1 Pound, peeled and quartered (450 Gram)|
|Basil||5 Milliliter (1 Teaspoon)|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 3177 Calories from Fat 1664
% Daily Value*
Total Fat 185 g285.1%
Saturated Fat 7.7 g38.4%
Trans Fat 0 g
Cholesterol 30.5 mg
Sodium 689 mg28.7%
Total Carbohydrates 63 g21%
Dietary Fiber 20.6 g82.3%
Sugars 21.5 g
Protein 301 g602.6%
Vitamin A 360.1% Vitamin C 364.2%
Calcium 34.3% Iron 56.5%
*Based on a 2000 Calorie diet
Bring to the boil and simmer for an hour.
Drain and remove the skin and place the bacon in an ovenproof casserole.
Stud the fat with cloves.
Fry the onions in melted butter until browned and arrange around the joint.
Add the tomatoes tb the casserole, sprinkle with basil and add the wine.
Cover and cook in a moderately hot oven for 35 to 40 minutes, until tender.
Remove the lid, sprinkle the breadcrumbs over the fat and return to the oven for 10 minutes.
Taste the juices and adjust seasonings before serving.