INGREDIENTS
500 g
1 oz) tomatoes (I used Jubilee)
3
rashers of bacon (, cut into lardons)
2 tbsp
olive oil
black pepper (, ground)
2
bell peppers
1
red onion (, peeled and roughly chopped)
1/2 tsp
salt
2 tbsp
balsamic vinegar
2 tbsp
raw sugar
500 milliliters
vegetable stock
50 g
feta (, crumbled)
chives (, chopped)