Tomato and Bacon Hash

This weekend Pete, the girls, and I enjoyed a morning in Santa Monica. We had a delightful breakfast at a local bakery then walked a few blocks to the farmers' market. We weaved our way through the crowded street, visiting each booth and loading our bags with fresh produce. The girls continued their habit of scouting for samples and staring at the honey sticks. My eyes drank in the vast array of ripe and juicy tomatoes in season right now - reds, golds, and greens. I grabbed a few bright red heirloom tomatoes and a slab of organic pastured bacon so I could prepare this fantastic, indulgent dish for one. Salty-crisp bacon, large chunks of ripe tomatoes, and a mound of parsley combined for a flavorful after-market meal. It's quick to the plate and perfect with hearty bread to sop up the juices!

Bacon and Tomato Hash

Adapted from Nigella Lawson
Serves 1

1 teaspoon olive oil
2 pieces bacon, cut into 1/2-inch pieces (pastured bacon preferred)
1 clove garlic, minced
1 tomato, diced
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, roughly chopped
Sea salt and freshly ground pepper

Heat oil in a large skillet over medium heat. When oil is hot, add the bacon and cook until crispy. Add garlic and stir until garlic is fragrant, about 30 seconds. Quickly add the tomato (the pan will sizzle, so stand back), Worcestershire and parsley. Stir for a minute or so until all ingredients are hot. Transfer to a plate and season generously with salt and pepper. Serve with bread to sop up the juices.