(for 4/6)

2 tablespoons olive oil
4 smoked streaky rashers
1 Bunch Scallions
2 cloves garlic
1 kg (2 lb) green tomatoes
300ml (½ pt.) Chicken Stock
300ml (½ pt.) Water
1 Tablespoon White wine vinegar
2 teaspoons sugar
Salt and pepper

Chop the rashers finely and fry in the olive oil until crisp, remove these from the oil with a slotted spoon and set to one side.
Chop well the scallions, garlic and tomatoes and put these into the pan with the olive oil.
Cook these slowly in their own juices for about 20 mts until the scallion is soft.
Add the stock, the vinegar and sugar and the salt and pepper and the cooked bacon and simmer for another five minutes.
Serve this with crusty bread it makes a good light lunch.