Last week I was working on a guest post for my sis-in-law Brooke’s blog, All Things Thrifty. It was a sponsored post for Sargento Tastings, so I was whipping up a few different yummy cheesy recipes.
I knew I wanted to use tomato and bacon, because nothing reminds me of Summer more than yummy fresh tomatoes right off the vine, and bacon goes with pretty much everything right!
But bacon and tomato, oh man, the flavors are the perfect combination! Most people don’t realize how easy it is to make your own pasta sauce from scratch, and once you know the trick, you’ll never buy canned pasta sauce again!
Here’s what I did… Start by slicing your tomatoes. Grandma’s are my favorite, but since it’s not summer yet, I used vine-ripened Roma tomatoes.
Next, I spread a thin layer of tomatoes out on my baking sheet and sprinkled with garlic powder and a little Asiago cheese.
Bake at 375 degrees for about 15 minutes, or until the cheese is melted.
I put my bacon in the oven at the same time, I used about 6 slices of thick-cut bacon, and I use a flat cooling rack on top of my cookie sheet so the bacon fat drips to the bottom. This saves time and is less messy.
Next, start your sauce by sautéing one onion, 3 cloves of garlic, and 1/4 cup of butter in a heavy pot. Add your favorite herbs once the onion looks translucent. I added thyme and a little rosemary.
Once your onions are soft and the butter is melted, sprinkle 1/4 cup of flour over the onion/ herb mixture. Cook for about one minute over medium heat. Here’s where I missed a few pictures, because well…I forgot!
Next, add one cup of milk stirring constantly over medium heat until the sauce starts to thicken and boil. Add 1 T of garlic powder, 2 teaspoons of salt, and a dash of pepper. Red pepper flakes would be good too, but my kids don’t like spicy food lately.
Then, add your cheese. For this pasta, I used 1 1/2 cups of Sargento Tastings Bruschetta cheese. It has a tomato herb flavor, and it’s perfect for this dish. You could use any type of cheese you like though!
Stir until all the cheese is incorporated and take-off of the heat. Somewhere in the middle of all that, you should start cooking your pasta to al dente.
Once the noodles are done, combine with your cheesy mixture. Top your pasta with your roasted tomatoes and bacon pieces! YUMMY!