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1
Place bacon in a medium-size saucepan set over medium heat.
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2
Cook, turning occasionally, until bacon is crispy, about 8 minutes.
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3
If bacon browns too quickly, reduce heat to medium-low.
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4
Meanwhile, finely chop onion.
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5
Remove cores from tomatoes, then coarsely chop.
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6
When bacon is cooked, remove from pan and place on a paper towel.
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7
Drain and discard all but 2 teaspoons (10 mL) fat from pan.
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8
Reduce heat to medium-low, then add onion.
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9
Stir often until slightly soft, about 4 minutes.
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10
Increase heat to medium and add tomatoes along with any juice to pan.
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11
Stir in mustard, if using.
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12
Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to add flavour.
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13
Stir often until tomatoes begin to soften, about 10 minutes.
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14
Meanwhile, crumble or slice bacon and set aside.
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15
Increase heat to medium-high.
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16
Stir in gin.
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17
Cook, stirring often, 2 minutes.
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18
Then stir in undiluted soup and 2 soup cans water to dilute it.
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19
Stir often until blended and hot, about 3 minutes.
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20
Stir in bacon, 1 tablespoon (15 mL) Worcestershire and pepper.
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21
Taste, then add remaining Worcestershire, if needed.
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22
Serve right away or refrigerate up to 3 days or freeze up to 2 months.
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23
MARVELOUS MUSHROOMS: This recipe also tastes great with sauteed mushrooms.
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24
Finely chop 1/2 pound (250 g) button mushrooms, then add to pan along with onion.
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25
Continue with recipe as written above.
