6 slices bacon
2 teaspoons taco seasoning
1 tablespoon olive oil
1 large tomato, diced
2 medium red onions, thinly sliced
4 tablespoons all-purpose flour
1 8 ounce cans diced tomatoes with juice
3 teaspoons dried basil
2 cloves garlic, minced
1 cup sugar
1/8 cup gold balsamic vinegar
1/4 cup hot water
1/2 teaspoon white sugar
1 teaspoon chopped fresh basil
1 (11 ounce) can red or green olives, drained and sliced
1/2 (12 ounce) container frozen vegetable concentrate, thawed
Place bacon in a large bowl. Drain, leaving grease in pan. In a large saucepan, heat olive oil over medium heat. Stir in bacon, tomato, red onion, flour, olive oil and half of tomato mixture. Stir in vinegar. Bring to a boil over medium heat. Reduce heat, and stir in 1/2 cup chopped tomato.
Stir sausage into tomato mixture. Sprinkle with chopped tomato, followed by diced tomatoes, red onion, pan juices, salt, white sugar and basil. Bring inside mixture to a high heat, and cook and stir until sausage is evenly browned. Serve all on a piece of crispy white with tortilla chips, or slice into small bite size pieces.
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