Roasted Bacon with Tomato

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

   Tip: Using parchment paper prevents sticking and makes cleanup effortless.

2. 2

   Arrange the bacon pieces evenly across the prepared baking sheet in a single layer without overlapping too much.

   Tip: Slightly overlapping bacon is fine as it will shrink during roasting.

3. 3

   Roast the bacon for 12-15 minutes until it reaches your desired crispness. Remove the baking sheet and carefully drain excess fat, leaving about 1 tablespoon of bacon fat on the sheet.

   Tip: Save the rendered bacon fat for cooking vegetables later in the week.

4. 4

   While the bacon roasts, toss the halved cherry tomatoes with minced garlic, sliced red onion, olive oil, balsamic vinegar, salt, and pepper in a bowl.

   Tip: Prepare this mixture while waiting so it's ready to add when the bacon is nearly done.

5. 5

   Spread the tomato mixture around the bacon on the baking sheet, nestling the tomatoes among the bacon pieces.

   Tip: The tomatoes will cook in the residual heat and bacon fat, absorbing delicious flavors.

6. 6

   Return the baking sheet to the oven and roast for an additional 8-10 minutes until the tomatoes begin to blister and collapse.

   Tip: The tomatoes should soften and release their juices into the pan.

7. 7

   Remove from the oven and drizzle with honey, then toss gently to combine. Scatter the fresh basil over the top.

   Tip: The honey adds a subtle sweetness that balances the savory bacon and acidic tomatoes.

8. 8

   Transfer to a serving platter and serve warm. Drizzle any pan juices over the top before serving.

   Tip: This dish is best served immediately while the bacon is still crispy.