Prepared with about 150g of chunky cooking bacon, cut into gougons, and fried until golden brown. Add finely chopped celery, mushrooms and onion to the stir-fry, and cook until the onions also begin to brown.
Add boiling water (around a cupful) and add a 400g tin of plum tomatoes. Crush the plum tomatoes with a spatula. Stir together and allow to simmer under glass for half an hour to forty-five minutes.
Add the vegetable stock, and the herbs, Sage, Basil and Herbes de Provence. Add a pinch or two of paprika and stir together. Simmer for another ten to fifteen minutes. Serve on a bed of basmati or American long grain rice.