Briefly blanch tomatoes, remove skins and seeds, cut into small cubes. Peel and finely dice onions and garlic as well. Remove seeds from chili and cut into fine strips. Dice the bacon and fry in hot clarified butter. Now add onions, garlic and chili and sweat until translucent. Add the tomato paste and fry briefly. Deglaze with the vegetable stock and add the tomatoes.
Reduce slightly over high heat, add the chopped basil and season with salt and pepper.
If not hot enough, season with a little cayenne pepper. Finally, stir in the grated cheese and serve immediately. Tastes great with all kinds of pasta as an alternative to cream sauces.
