1 large can whole tomatoes, chopped (keep juice)
1 small onion, finely chopped
3 ‐ 4 slices white bread, torn into ½‐inch pieces
4 slices bacon, fried and crumbled
Salt and pepper to taste
2 to 4 Tbsp sugar (start with 2 Tbsp)
1 In skillet, fry the bacon over medium heat until crispy; remove and crumble, and pour bacon grease into a cup.
2 Return 2 Tbsp of bacon grease to skillet; add onions and sauté until clear.
3 Add bread pieces, stir to blend, then add 1 to 2 more Tbsp bacon grease (one at a time), as needed, to coat bread evenly; sauté until bread is lightly brown and crisp, stirring often (do not let it burn!).
4 Remove pan from stove and add cut‐up tomatoes and juice; put back on stove over medium‐low heat.
5 Add sugar to taste then salt and pepper to taste; cook over medium heat for 5 minutes, stirring frequently. Reduce heat if it starts to boil.
6 Add crumbled bacon just before serving. Adding the bacon earlier makes it soggy and slimy. 18