Bacon the way it's suppose to be!

3 lbs   Heirloom Tomatoes

1 ea   Diced Red Onion

3 oz   Olive Oil

1 tblspn   Chopped Garlic

5 pieces   ”Baker’s” Smoked Bacon

1 tblspn   Chopped Fresh Thyme Leaves

1 pint   Red Wine

2 tblspn   La Bodega Sherry Vinegar

3 slices   Rye Bread

1/3 lb   Taylor Farm’s Chopped Iceberg, Romaine, & Spring Mix Lettuce

To order   Sea Salt & Fresh Cracked Black Pepper


For the Soup Base:

  1.  In a medium saucepot, cook the onions, garlic, thyme, and four slices of the bacon in 1oz. of olive oil.  Cook slowly over low heat and season with a little sea salt and fresh cracked black pepper trying not to achieve any browning to the onions.
  2. When the onions are translucent, add the sherry vinegar and let cook for approximately two minutes longer.
  3. Next add ¾ of the tomatoes to the pot and let them stew for about 15 minutes; at this point, add a little pinch of salt
  4. Then you want to add the wine to the tomatoes and reduce by 1/3.
  5. Pass the soup base through a food mill and then through a china cap to remove any skins and seeds

For the Garnish:

  1. Dice the bread and toss in 1 oz. of the olive oil and toast in a 325-degree oven until golden brown and set aside.
  2. Next, julienne the remaining slices of bacon and sauté over medium heat until crispy and set aside.
  3. For the final plating, ladle the hot soup into your soup bowls.
  4. Dice the remaining tomatoes and cook with the greens in the remaining olive oil until the greens are wilted (approx. 2 minutes).  Season with salt and pepper and spoon into the center of each bowl.
  5. Sprinkle with the croutons and lushes bacon and ENJOY!

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