Thick Cut Bacon with Peppers in a Tomato Salsa

Half a 400g tin of chopped tomatoes, in which diced carrot, red pepper, and orange pepper strips were cooked at a medium heat for a couple of hours under glass.

The bacon pieces were cooked in a little olive oil for about twenty-five minutes, drained, and added to the vegetable salsa.

Add some white wine, a dash of bloody mary spice, the herbs and a pinch of paprika. No added salt or stock. Delicious!