Weeknight Skillet Supper: Bacon, Mushrooms & Blistered Tomatoes

One pan, twenty minutes, zero fuss. Everything I used today: my 8-inch stainless skillet for the sofrito, a 10-inch nonstick for the bacon, an olive-wood spatula, a speckled granite pan for the tomatoes, the walnut pepper mill and the blue cutting board I've had forever. All cooked on a 30-inch gas range.