Ingredients

1 tablespoon olive oil

4 ounces Canadian bacon, diced

1 medium-size red onion, halved and sliced

3 medium-size tomatoes, seeded and diced

1 can (8 ounces) tomato sauce

3 tablespoons balsamic vinegar

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 container (15 ounces) ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup fresh basil leaves, chopped

Preparation

  1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the Canadian bacon; saute for 3 minutes. Add the red onion and remaining 1 teaspoon oil; reduce the heat to medium; cook, stirring frequently, for 5 minutes or until the onion is softened.
  2. Add tomatoes, tomato sauce, balsamic vinegar, 1/2 teaspoon salt and the pepper. Reduce heat to low; simmer 15 to 20 minutes or until thickened.
  3. Meanwhile, in a bowl stir together ricotta cheese, remaining 1/4 teaspoon salt, Parmesan cheese and the chopped basil.
  4. Once thickened, remove the tomato sauce from heat. Stir 1 cup tomato sauce into the ricotta mixture. Use the ricotta mixture for the filling and the tomato mixture as the sauce for topping.