In this recipe we used Tomatoes & Chilli, grown in our greenhouse in GS100 Hydro Systems.
Serves 2 (but maybe I'm greedy)
10 x tomatoes
5 x tablespoons of olive oil
1 x tablespoon of sea salt
A few grinds of black pepper
1 x tablespoon of balsamic vinegar
15g torn fresh basil leaves
200g pasta (I prefer wholemeal)
4 rashers of chopped middle back or streaky bacon
2 plump cloves of garlic
1 x chilli
Cut the tomatoes in half. Sprinkle with salt and pepper and drizzle over 4 x tablespoons of the olive oil. Pop into the oven at 220°C for 20 minutes.
Cook the pasta in a large pan full of water. Heat 1 x tablespoon of olive oil in a frying pan. Add the garlic cloves and chilli, cook on a gentle heat for a few minutes (until the garlic is soft). Turn the heat up to medium and add the bacon, fry for 3 minutes. Season with salt and pepper and cook gently for 4 minutes.
Remove the tomatoes from the oven, drizzle with the balsamic vinegar and the squash the tomatoes with a fork. Mix the tomato, bacon and pasta, stir in the basil and serve with delicious bread.