(by Susan McNabb)
5 strips premium bacon
3 large heirloom tomatoes
dash of salt
honey to taste (approx. 3 T.)
In a cast iron skillet over medium heat, cook bacon until crisp.
Remove and blot bacon strips.
Slice tomatoes and add to skillet.
Add 1/2 c. water.
Cook until skins fall off and remove skins from skillet.
Stir occasionally to reduce gravy.
Add salt to taste and honey.
Reduce heat to simmer until gravy has dark red appearance.
Crumble bacon and add back to gravy.
Adjust salt and honey to taste.
Spoon over open face biscuits.
Serves 3.
(Read Mayta Gravy, the story that accompanies this recipe.)
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