Annual Food & Drink Issue
Delectable dishes aren’t hard to come by in the Scenic City. But sometimes, even when the food is cooked to perfection, the real secret is in the sauce. Next time you’re looking to elevate a meal, try one of these tasty toppings that is sure to steal the show.
By Christina Cannon
Photography by Rich Smith
1/4 cup bacon fat
1 1/2 cups onion, diced
1 Tbsp. garlic, chopped
12-16 grape tomatoes
2 cups fresh made chicken stock
4 oz. Benton’s bacon lardons
1/4 cup fresh made pesto
Salt and pepper, to taste
In a medium saucepan, heat bacon fat, cooking slowly until browned. Add diced onions and cook until translucent. Add garlic and sauté until fragrant, being careful not to let it burn. Add tomatoes and cook for 5-7 minutes or until they begin to pop. Add chicken stock, lardons, and pesto and cook on low heat for 20-25 minutes, stirring often. Season with salt and pepper.
“Our Benton’s Bacon Tomato Confit Sauce is very earthy and smoky, and it has been on our menu since we opened 11 years ago. We serve it on everything from a grilled chicken sandwich and seared salmon to roasted gulf oysters and grit cakes with eggs.” – Ruth Oehmig, Owner
