Red Led and Hat Tally's

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.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 6  slices bacon, chopped in pieces
• 3 -4  med-large tomatoes (very thinly sliced with skins left on)
• 1⁄4 cup  finely chopped onion
• 1⁄4 cup  finely chopped green pepper
• 1⁄2 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.