Grape Tomatoes With Onion, Bacon and Sage

Recipe by Zurie
READY IN: 25mins


  • 1
    onion, very large (or 2 onions)
  • 3 12
    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!).