Savory Spaghetti Sauce In Bacon

This summer I am just too lazy to do gardening. So nothing going on in my backyard. The only plants I have that are still alive are rosemary and oregano and that was from last summer.

But all the sudden, a friend of mine gave me some fresh tomatoes from her backyard. She said it's too many and the tomato plants just keep producing a lot more. So, I'm going to make some spaghetti sauce for myself and also to give some back to her.

My own original recipe.
Prep Time: 15 minutes / Cook Time 45 minutes

Ingredients:

3 1/2 cups baked tomatoes
1/2 cups diced bacon
1 cup chopped onion
2 cloves garlic-chopped
6 bay leaves
2 tbsp dried basil
2 tbsp dried oregano
1 can (12 oz) of tomato paste
2/3 cups grated parmesan cheese
Olive oil
Salt and black pepper

Method:

As I told you guys, I'm a little bit lazy and I'm not going to peel all the tomatoes because the heirloom tomatoes It's just too much and too small to peel. So I'm gonna go head cut it, drizzle with some olive oil, salt and black pepper then bake it until they look wilted. Mashed it by using a potato masher. I bake the tomatoes because that way it is easier and don't need to simmer too long,

Heat the wok or pot in a medium heat and fry the bacon with no oil since it's going to produce oil anyway. Fry it until it's brown and set aside. Using the same pot, add the garlic and onion and saute until fragrant.

Add the mashed tomato and simmer a long with, dried oregano, dried basil, salt, pepper, bay leaves, and cooked bacon until it's boil. Add the tomato paste and keep stirring it so it won't get burn on the bottom, finally add the grated parmesan cheese little by little. Mix it well and keep it cool before you store it, I used to freeze it if it's too much and can't finish eating in a week.

These are tomatoes from my friend.

Rosemary from last summer.

Oregano from last summer

A small strawberry patch with no strawberry at all.