Breakfast | Wife-made's Hot Tomato & Bacon Salsa

Breakfasts in my childhood home were a varied affair.


For many years, Sunday morning fare consisted of freshly baked bread, still steaming from just being taken out of the oven, dripping with melted butter and slathered in plum jam.  I can still see the brown mixing bowl my Dad used to make the bread, the tiny loaf he made for the day's Communion service, the golden brown loaves baking in the oven, and me and my siblings burning our fingers on the slices my Dad gave us, too impatient to wait for it to cool.

Weekdays could have been anything from Vegemite toast on rushed mornings to leftovers from the night before, and if we were lucky that may have included cold risogalo (Greek creamed rice) generously sprinkled with cinnamon.

Saturday mornings usually involved eggs - fried in butter, yolks still oozing and served with warm buttery toast and a generous dollop or two of natural yoghurt, scrambled with tomatoes and garlic and bacon, or served with a side of this yummy hot tomato and bacon salsa.

This is a very rustic recipe - the tomatoes haven't had their skins removed and the bacon isn't browned.  It's intended to be a relatively fast, but satisfying accompaniment to eggs, or even served warm on buttery toast (for those of us who aren't grain or dairy free ;).  You could add your own spices for a bit of extra flavour, or some fresh herbs, like oregano or basil.

_____________________________________

Wife-made's Hot Tomato & Bacon Salsa

1kg very ripe tomatoes, diced

1 large brown onion, finely diced

2 garlic cloves, crushed or finely diced

coconut oil, for frying

5-6 rashers of bacon, cut into short strips

freshly ground black pepper and salt, to taste

In a medium-sized saucepan saute the onion in the coconut oil until soft and transparent, stirring regularly.  Add the garlic and saute briefly, followed by the bacon.  Fry off all ingredients for two to three minutes.  Add tomatoes and stir.  Bring mixture to the boil and then simmer on medium to low heat until thick and chunky.  Season to taste with salt and pepper (you may not need salt, depending on how salty the bacon is).

Serve immediately and enjoy!