This recipe was born from summer garden abundance.
Overflowing with zucchini, onions, garlic & tomatoes, it’s been a staple in our families kitchen since I can remember.
But I’ve never seen the recipe written down!
I usually call up my Mom at the beginning of zucchini season and say “ok, so remind me again…how do you make that sauce with all the bacon, zucchini and tomatoes?”
Well, now this family favorite will be preserved for our family in writing and shared with you…our extended farm family.
This will be a “loose” recipe. Everything is a bit approximate as it should be when you’re cooking through abundance. Just know that if you’re around the amounts I’ve listed you can’t really go wrong.
It’s also incredibly versatile.
Serve it on it’s own as a side, piled over some roasted green beans, mixed into pasta or rice, over polenta (my favorite), or on top of morning eggs. The combinations are endless and you find yourself making a double batch since it’s even better the next day!
Traditionally we’ve topped this with mozzarella and parmesan but I’ve recently fallen in love with the tang of goat cheese on top. Of course it’s great just on its own.
A note about bacon - you’ll really want some fatty bacon for this recipe. You’ll be sautéing about 11 cups of veggies and you’ll want them to glisten with some sort of grease/oil. I gauge about an 1/8” at the bottom of the pan (just coming up the side). If you don’t have enough fat from the bacon then add some olive oil.
Grandpas Bacon, Zucchini & Tomato Sauce
1 lb bacon (fattier the better)
2 C 1/4” sliced onion
8 C 1/4” sliced zucchini (half moons if large and circles if smaller zucchini)
3 C diced fresh tomato or 1 can of diced tomato, drained
1 head garlic, minced - more if you like garlic
2 tsp. Gordon Creek Farm garlic salt (or 1.5 tsp salt + 2 cloves chopped garlic)
pepper to taste
Instructions
In a large pot, cook bacon over med low heat until cooked to your liking. Remove bacon onto paper towels, tear into pieces and set aside.
Make sure you have enough fat in the pot so that it covers the bottom and just starts to come up the side. Turn the heat up to medium and add the onions. Saute until just starting to soften then add the diced garlic. Saute till fragrant, about a minute and add the sliced zucchini. Season with the salt and pepper and saute until the zucchini starts to soften. Then add tomatoes.
If using fresh tomatoes they will release a lot of juice. Continue to simmer over medium heat until the sauce starts to thicken and the zucchini has softened, about 20 min. but it could take longer. It should still hold it’s shape but be soft enough that it bends and curls when you stir it.
Stir in the bacon.
Taste and season with more salt and pepper (garlic salt if you have it).
Serve on it’s own or top something with it - it’s all delicious. Especially the next day!!!
Polenta topped with Grandpas Bacon, Zucchini & Tomato Sauce