Fry the diced bacon until the fat has rendered, add one small finely diced onion, garlic to taste. Saute these in the bacon fat until golden brown, then season with salt. Add one large, chopped beefsteak tomato and one cup of passata, also one scant handful of finely chopped Italian parsley. If you’re not a fan of parsley, basil or fresh oregano also work beautifully.
Add a dash of red wine vinegar, a three fingered pinch of brown sugar, then cover and let come together on a low heat for about 30 minutes. The natural flavour profile of a ripe tomato is sweet-sour, so by adding both sugar and vinegar to the dish we help the tomatoes to taste more like themselves.
Serve with the gnocchi and some good parmesan.
