Red Led and Hat Tally's

READY IN: 30mins
Recipe by Tara1183

This was a favorite of mine as a child. My grandmother and great grandmother used to make it as they were canning. It was a recipe my great-grandfather had while in the Navy during WWII.

Top Review by Leta8076

This was a very tasty dish. We ate it for breakfast and it was a nice change from the usual cereal & toast. I used 2 large tomatoes, and used a few celery flakes instead of the stalk celery (picky eaters). I added the onions and peppers and allowed them to saute a few minutes before reducing the heat and adding the tomatoes. Thank you for sharing this family favorite.

Ingredients Nutrition

  • 6 slices bacon, chopped in pieces
  • 3 -4 med-large tomatoes (very thinly sliced with skins left on)
  • 14 cup finely chopped onion
  • 14 cup finely chopped green pepper
  • 12 stalk celery, finely chopped (optional)
  • sugar (I just sprinkle the top with about 1 tsp)

Directions

  1. Chop bacon and fry just until it starts to crisp.
  2. Add tomatoes, celery, onion and pepper and stew on med-low with bacon until tender (about 15 min).
  3. Sprinkle with sugar, stir and serve in bowls with fresh bread.

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