Pauper's Sauce

Name: Pauper's Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 pot, 2-4 serving(s)
Ingredients: 6 ounces bacon; 2 minced garlic cloves; 8 ounces tomato paste (I used about a can and a half of those little 5 oz-ish cans); 1 1/2 cups water; 2 tablespoons balsamic vinegar; 1/2 teaspoon black pepper; 1/8-1/4 teaspoon cayenne pepper; 1 teaspoon basil; 1 pinch sugar; 1/2 cup black olives (whole, remove pits and coarsely chopped); salt, at own discretion

Submitted by Megohm

"My far-from-the-truth Amatriciana sauce variation. Bacon and olive tomato sauce, oh my! Good in times of hunger and poverty, when pasta is plentiful."

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photo by Megohm

Ready In:: 20mins
Ingredients:: 11
Yields:: 1 pot
Serves:: 2-4

ingredients

6 ounces bacon
2 minced garlic cloves
8 ounces tomato paste (I used about a can and a half of those little 5 oz-ish cans)
1 ¹⁄₂ cups water
2 tablespoons balsamic vinegar
¹⁄₂ teaspoon black pepper
¹⁄₈ - ¹⁄₄ teaspoon cayenne pepper
1 teaspoon basil
1 pinch sugar
¹⁄₂ cup black olives (whole, remove pits and coarsely chopped)
salt, at own discretion

directions

In a heavy-bottomed saucepan, fry bacon until slightly crisp, and pour off all fat, save 2 tablespoons
Add garlic, stir to cook until fragrant.
Add water to deglaze (scraping off the browned bits at the bottom of the pan), then stir in tomato paste until smooth.
Add all remaining ingredients, except black olives, and simmer over low heat, stirring frequently, about 10 minutes.
Then, stir in olives, cook another 3-5 minutes, and serve.

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RECIPE SUBMITTED BY

Megohm

Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!

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