British of me. Paired with the salty bursts of flavor and crunchy bites from the bacon, I must say, I have no regrets.
the recipe is my own
1 slice bacon
1 handful cherry or sungold tomatoes (8-10)
Add the bacon to a cold cast iron skillet and set over medium low heat. Fry, turning frequently, until fat has rendered and bacon is crisp. Remove bacon to a paper towel lined plate to drain. Crumble and reserve.
Increase heat to medium-high. Add the tomatoes to the bacon fat in the skillet and sautee until the skins blister and begin to burst, turning occasionally, 4-5 minutes.
Remove blistered tomatoes to a serving bowl. Drizzle pan juices over top. Sprinkle with reserved bacon. Serve warm.