Ingredients
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1 onion, very large (or 2 onions)
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3 1/2 ounces lean bacon, chopped (100g)
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3 tablespoons oil (45 ml)
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2 tablespoons balsamic vinegar (30 ml)
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2 teaspoons brown sugar (10 ml)
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2 cups grape tomatoes, red-ripe (small plum tomatoes, 500 ml, rinsed)
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1 teaspoon flaked sea salt (5 ml Maldon Salt, or use more, to taste)
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4 tablespoons fresh sage leaves, finely chopped (dried basil can also be used)
Instructions
- I used my wok to make this, on high heat.
- Clean and chop the onion, heat the oil well, and add the onion bits. Stir and let fry.
- Chop up the bacon and separate the pieces if necessary.
- Fry the onion until it reduces and becomes a little transparent. Use a high heat, but do stir often to prevent burning. Then add the bacon pieces but don't let them stick together. Stir the whole lot a few times.
- After 5 minutes at high heat the bacon will be cooked. Add the balsamic vinegar and sugar, and stir well.
- Rinse the grape tomatoes and measure 2 generous cups (500 ml).
- Add the tomatoes to the pan or wok, and stir. Add enough salt -- sea salt flakes are really the nicest.
- Stir a few times until some of the tomatoes wrinkle and catch, then turn off the heat.
- Add the chopped sage leaves (sage complements the bacon and is a flavour difference from the usual basil).
- Stir through well. Pull off heat, and decant into a warmed serving dish.
- If your main meat dish is not hot (chilli pepper hot), you could add coarse black pepper to this dish.
- Leave in a warming oven for a while (or serve, depending on your family!).