Sunday Brunch: Bacon Butty With House Of Parliament Sauce Recipe

• 4 tomatoes, roughly chopped
• 1/2 cup light brown sugar
• 1 onion, roughly chopped
• 1 lemon, sliced
• 1/4 cup white vinegar
• 1 tablespoon salt
• 1 tablespoon ground allspice
• 1 teaspoon crushed black pepper
• 1 tablespoon Worcestershire sauce
• 3/4 cup dried chopped dates
• 1/2 cup water
• 1/2 cup canned chopped tomatoes (or another fresh tomato)
• 2 tablespoons corn starch
• 1 pound bacon
• 4 crusty rolls

1. Combine all ingredients in a large pot, bring to a simmer over high heat, then reduce heat to medium low and cook, stirring occasionally, for 1 hour or until things have broken down. Strain through a fine mesh strainer, return sauce to a clean pot and bring to a gentle simmer.
2. In a small cup combine 2 tablespoons sauce and cornstarch; stir with a fork until there are no lumps, then add back to pot. Bring to a simmer until thickened. Remove from heat and reserve.
3. Fry bacon and split buns. Divide the bacon between the buns, drizzle HP sauce on top, and serve hot.

tomatoes, light brown sugar, onion, lemon, white vinegar, salt, ground allspice, black pepper, worcestershire sauce, dates, water, tomatoes, corn starch, bacon, crusty rolls

Taken from www.seriouseats.com/recipes/2011/08/bacon-buttys-with-house-of-parliament-sauce.html?ref=search (may not work)