Tomato-Bacon Sauce

Remove the rind from the bacon, and dice into 1.5-2 cm (approximately 1/2-3/4 inch) cubes. Peel and finely dice the onion and garlic. Rinse and halve the peppers. Remove the seeds and membranes, and finely dice. Blanch the tomatoes in boiling water. Remove from the water, peel, and cut in half. Remove the cores and finely dice. Rinse the celery, halve lengthwise, and thinly slice corsswise. Set aside some of the celery leaves for garnish, and chiffonade the rest.

Heat the oil in a saucepan, then sauté the onions, garlic, and tomato. Deglaze with the red wine and vegetable stock. Add the celery leaves and bay leaves, and simmer gently for 15 minutes. Sauté the bacon in a separate skillet. Remove from the pan, drain on paper towels, and add to the tomato mixture. Mix in the sliced celery, and simmer an additional 10 minutes. Mix in the peppers and tomato paste. Season to taste with salt, pepper, and sugar. Simmer another 5-10 minutes, and adjust the seasoning if necessary.