Tomato & Bacon Stew

A rustic, hearty dish served with crusty buttered bread.

by Samantha Tulett

Published Oct 31, 2025

RECIPE ↓

1 HOUR 10 MINS

EASY

SERVES 4

About the Recipe

This is one of those recipes that proves just how good simple cooking can be. A handful of ingredients; tomatoes, bacon, onion, garlic, butter come together to create something hearty, flavoursome, and deeply satisfying.

It’s a recipe I grew up with, and one I still turn to whenever I want something quick but nourishing. The tomatoes break down into a rich, buttery sauce, the bacon adds just the right amount of salt and depth, and the whole thing feels rustic in the best way. It’s comfort food you can make without thinking, and it always tastes like home.

Serve it with plenty of crusty bread and butter for mopping up every last bit of sauce.

RECIPE

Tomato & Bacon Stew

by Samantha Tulett | City Slicker

COOK TIME

55 MINS

TOTAL TIME

1 HOUR 10 MINS

COURSE

MAIN

SERVES

PREP TIME

15 MINS

INGREDIENTS

2kg ripe tomatoes, cored and quartered

300g shoulder or middle bacon, chopped

1 large onion, diced

3 cloves garilc, crushed

2 Tbsp butter

Salt, to taste

Freshly ground black pepper, to taste

To Serve

Crusty bread, such as french baguette

Butter, for spreading

METHOD

Place a large, heavy-based pot or casserole dish over medium heat and melt the butter.

Add the bacon and cook for 6–8 minutes, until golden and the fat has rendered. Use a slotted spoon to remove the bacon and set aside, leaving the fat in the pot.

Add the onion to the bacon fat. Cook for 4–6 minutes, until soft and translucent. Stir in the garlic and cook for another minute, being careful not to let it brown. Remove the onion and garlic from the pot and set aside with the bacon.

Add the quartered tomatoes to the pot, stirring well to coat in the butter and rendered fat. Bring to a simmer, then cover with a lid and reduce the heat to low. Let simmer for about 30 minutes, stirring occasionally, until the tomatoes have broken down into a chunky sauce.

Return the bacon, onion, and garlic to the pot. Season generously with salt and pepper. Stir to combine, then simmer with the lid on for another 10–15 minutes, until the mixture has a rich, stew-like consistency.

To serve, ladle the tomato and bacon stew into bowls, finish with a grind of black pepper, and serve hot with plenty of buttered crusty bread for soaking up the juices.

Tips

Choose the right tomatoes. When it comes to the tomatoes, I recommend going with gourmet. They’ve got just the right balance of juice and flesh, so when they cook down, they turn beautifully silky and rich. Because they’re not overly sweet (like truss), the flavour stays balanced and savoury, the perfect match for smoky bacon. If you can’t find gourmet, Roma tomatoes are a great backup and will give you a similar result. I’d skip truss tomatoes for this one, as they tend to hold their shape a little too well instead of melting down into that luscious base you want.

Keep it for later. Like most good stews, this one keeps well in the fridge for 4 to 5 days, and somehow tastes even better the next day (if you have any left, that is). It also freezes beautifully, just store it in an airtight container and it’ll keep for up to three months.

Whatever you do, don’t skip the crusty bread and butter. That’s what takes this dish from tasty to irresistible. I love using a French baguette, buttered generously, and using it to scoop up the stew.