Tomato Boscaiola Recipe
- 1 teaspoon olive oil
- 6 slices bacon, cut into small pieces
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 teaspoons dried basil
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese, or more to taste
- 1/2 cup milk, or as needed
- 2 teaspoons dried parsley
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir bacon, onion, and garlic in hot oil until bacon and onion are thoroughly browned, 5 to 7 minutes. Reduce heat to medium-low. Stir diced tomatoes and basil through the bacon mixture; cook at a simmer for 5 to 10 minutes.
- Stir cream of mushroom soup through the tomato mixture and about 1/2 cup milk. Stirring constantly, increase heat to medium and slowly stir Parmesan cheese into the mixture. Gradually stir 1/2 cup milk into the mixture until it is creamy enough for you preference. Cook and stir until hot, about 5 minutes. Stir parsley into the mixture just before serving.
