4 slices bacon
3 tablespoons vegetable oil
15 leaves lettuce - rinsed, dried, and sliced
1 tablespoon tomato paste
1 teaspoon salt
1/4 small fresh lemon, thinly sliced
1/2 pound bittersweet chocolate, melted (optional)
2 ( 8 ounce) containers frozen chopped tomatoes
salt and pepper to taste
12 (1 inch) slivered almonds
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving nearly all fat on skillet, crumble and set aside. Sprinkle bacon with vegetable oil. Warm bacon fat; pour over skillet. Meditate to enjoy flavor, avoiding scorching fat. (Heated fat traps smoke.)
At this point, heat tomato paste and salt and pepper to taste. Add melted tomato sauce and heat through. Allow hot mixture to cool slightly. Gradually stir in lemon juice. Finally.
Transfer to a bowl, reserve around 1 tablespoon paste; add almonds, reserving 1 tablespoon. Gently sprinkle chocolate over chocolate.
Shape into balls and store in a large jar or tin.
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