In Bacon, Recipes

Roasted Roma Tomato and Bacon Croquettes with Aurore Sauce

Servings 2 dozen


  • 10 strips Johnston’s Bacon
  • 6 roma tomatoes ripe
  • 2-3 cups arborio (Italian rice) cooked in chicken stock & quality white wine
  • 2 cups bread crumbs seasoned with kosher salt & fresh ground pepper
  • ¼ cup chives chopped
  • ¼ tsp thyme
  • 3 eggs
  • 3 cups milk
  • ½ cup aged cheddar cubed
  • 2 tbsp tomato paste
  • 2 shallots minced
  • 2 tbsp roux (equal parts flour & butter) to thicken
  • 8 tbsp virgin olive oil
  • ½ cup fresh basil cut into thin strips
  • 1 lemon


  • Aurore Sauce: Cook shallots in medium hot pan. Add tomato paste and brown. Add 2 cups milk and simmer lightly stirring constantly. Thicken with cool roux and continue cooking for 5 minutes.

Roasted Roma Tomato and Bacon Croquettes

  • Cut tomatoes in half and rub with olive oil, kosher salt and pepper.
  • Bake in oven at 375° for 1 hour.
  • Fry Johnston’s Bacon strips medium crisp.
  • Add 1 egg (to bind), chives, and thyme, to cooked rice.
  • Cool bacon and chop.
  • Peel and seed cooled tomatoes, then chop medium.
  • Mix tomato with cheddar and Johnston’s Bacon.
  • Take a golf ball sized portion of rice and flatten in hand, forming an impression in center, then add 1 tablespoon of tomato mixture to form croquette.
  • Bread croquette (standard breading station) then sauté crispy in olive oil over medium heat.
  • Nape with Aurore sauce and garnish with fresh basil and squeeze of lemon.

Leave a Comment

Recipe Rating