Serbian Pork Chops

Preheat the oven to 160 ˚C.

Cut both bell peppers into strips 0.5 cm thick. Cut both onions in half and then slice them into 0.5 cm thick pieces. Finely chop the garlic and chili pepper. Cut the bacon into strips 0.5 cm wide.

Score the skin of the tomatoes with a small knife in the upper part, making a 1x1 cm cross. Bring water to a boil in a saucepan, add a maximum of 2 tomatoes at a time to the boiling water and cook for 15–20 seconds. Then immediately transfer them to a bowl with ice water and let them cool. Peel the cooled tomatoes and cut them into sixths.