Tomato Pancetta Butter

By katiemwilson

Ingredients

• 6 ounces thinly sliced pancetta or bacon, coarsely chopped
• 1/4 cup (1/2 stick) butter
• 6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced
• 1 teaspoon chopped fresh thyme.
• 28 oz whole pealed tomatoes

Preparation

Step 1

Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer pancetta to paper towel; drain; set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet; melt over medium-high heat, add tomatoes and thyme; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper.