1 large can whole tomatoes, chopped (keep juice)
1 small onion, finely chopped
3 to 4 slices white bread, torn into ½-inch pieces
4 slices bacon
Salt and pepper to taste
2 to 4 tablespoons sugar (start with 2 tablespoons)
1. Fry the bacon in a large skillet over medium heat until crispy; remove and crumble (pour bacon grease
into a cup)
2. Return 2 tablespoons of bacon grease to skillet; add onions and sauté until clear. Add bread pieces, stir
to blend, then add 1 to 2 more tablespoons 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 the bread burn!).
3. Remove skillet from stove and add cut-up tomatoes and juice; put back on stove over medium-low
heat. 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.
4. Add crumbled bacon just before serving. Adding the bacon earlier makes it soggy and slimy.