My father in law makes this for me every time I come to visit.
My Private Note
Units: US | Metric
- 1Large Cast Iron skillet or Large frying pan.
- 2Large Kettle
- 3Cookie/Jelly Roll Sheet.
- 4Large bowl filled with cool water.
- 5Preheat oven to 200 degrees.
- 6Fill kettle with water, cover and set to boil.
- 7Place bacon onto Cookie/Jelly Roll Sheet. Place into oven. Cook bacon to your taste.
- 8Deal with bacon as you normally would.
- 9When water is boiling add your tomatoes, careful not to splash. When the skins have split take tomatoes out and place into large bowl of cool water. This will stop the cooking process. This is Also known as blanching.
- 10Preheat skillet/pan while you are peeling the tomatoes.
- 11Place bacon strip and butter with heat set at medium. As you peel the tomatoes, give them a good squeeze to mash them and release the juice and place them into the skillet/pan. Add pepper and sugar to taste. Sugar will cut down on the acidity of the tomatoes.
- 12When the tomatoes have cooked and the juice is half gone, take sheet out of oven and add a bit of the bacon grease. Turn up the heat on the skillet/pan and cook until tomatoes have thickened and most of the juice is gone.
- 13You can serve this with egg and toast or just toast or whatever suits your fancy.
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Nutritional Facts for English Tomatoes
Serving Size: 1 (535 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 682.3
- Calories from Fat 568
- Total Fat 63.1 g
- Saturated Fat 24.4 g
- Cholesterol 107.7 mg
- Sodium 1052.8 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 3.0 g
- Sugars 10.1 g
- Protein 15.4 g