Prep 5 mins
Cook 20 mins
Once a year there comes a time when certain fresh produce is available in abundance. At the moment all kinds of tomatoes are seductive in their beauty and variety! I bought a bag of the small, sweet grape tomatoes and had to find a use for them other than in salads! This simple side dish is especially nice with a roast chicken rubbed with a hot sauce, with baby potatoes roasted alongside. Use lots of dried basil in this recipe if fresh sage is not available. Fresh basil is a little too sensitive to heat and lose its fragrance when heated.
- 1 onion, very large (or 2 onions)
- 3 1⁄2 ounces lean bacon, chopped (100g)
- 3 tablespoons oil (45 ml)
- 2 tablespoons balsamic vinegar (30 ml)
- 2 teaspoons brown sugar (10 ml)
- 2 cups grape tomatoes, red-ripe (small plum tomatoes, 500 ml, rinsed)
- 1 teaspoon flaked sea salt (5 ml Maldon Salt, or use more, to taste)
- 4 tablespoons fresh sage leaves, finely chopped (dried basil can also be used)
- 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!).
This is a brilliant recipe for small tomatoes. I made half a batch using heirloom tomatoes, hence the golden colour. All I can say is oh yum, oh yum, oh yum! Thank goodness my cherry tomato plants are beginning to produce some fruit because I know how I'll be using them. Thanks so very much for posting.
This is probably the most delicious tomato dish of my life! The combination of flavors is fantastic; the sweetness of the onions with the saltiness of the bacon, the juicy tomatoes and most important, the sage... I wish I was a writer to be able to describe this incredible dish. Thank you so much Zurie for sharing this with the world.
This dish is like barbecue in a warm salad. That might not sound as good as it really is :) We had this tonight with kale chips for dinner and rice pudding for dessert. The bacon made the dish incredibly rich but it really is otherwise a warm veggie salad. This would make a great topping for a chicken sandwich. I actually think if you pureed this it would make the best barbecue sauce EVER. But as it is it is a great dish. I used a mixture of dried basil and rubbed sage since I did not have any fresh sage. My husband wanted to know what the seasoning was that made it so tasty and I think the secret was in the bacon.