Tomato Baked Bacon
|Prime collar joint bacon||3 Pound (1 1/2 Kilogram)|
|Button onions||12 Ounce, peeled (350 Gram)|
|Butter||1⁄2 Ounce (15 Gram)|
|Tomatoes||1 Pound, peeled and quartered (450 Gram)|
|Basil||5 Milliliter (1 Teaspoon)|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Freshly ground black pepper||To Taste|
Place the joint in a saucepan and cover with cold water.
Bring to the boil and simmer for an hour.
Drain and remove the skin and place the bacon in an ovenproof casserole.
Stud the fat with cloves.
Fry the onions in melted butter until browned and arrange around the joint.
Add the tomatoes tb the casserole, sprinkle with basil and add the wine.
Cover and cook in a moderately hot oven for 35 to 40 minutes, until tender.
Remove the lid, sprinkle the breadcrumbs over the fat and return to the oven for 10 minutes.
Taste the juices and adjust seasonings before serving.