Tomato pan with bacon and olives

Name: Tomato pan with bacon and olives
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 300 g medium-sized tomatoes; 1 (approx. 60 g) Onion; 20 g black olives without stone; 1/2 bunch Oregano or Marjoram; 1 Branch rosemary; 1 TABLESPOON Oil; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 discs (20 g) Bacon

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

300 g medium-sized tomatoes
1 (approx. 60 g) Onion
20 g black olives without stone
1/2 bunch Oregano or Marjoram
1 Branch rosemary
1 TABLESPOON Oil
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 discs (20 g) Bacon

Directions

1
Wash the tomatoes, dab dry, cut in half and clean. Peel the onion and cut into slices
2
cut. Cut the olives in half lengthwise. Pluck oregano and rosemary and chop finely. Possibly 1 sprig of oregano
3
lay aside decorations
4
Heat oil in a pan and braise tomatoes in it. Add onion and braise. After about 5 minutes add balsamic vinegar and olives. Season with salt, pepper and the chopped herbs. Fry the bacon in a hot pan for about 2 minutes on each side. Serve tomato pan with bacon and ciabatta bread