Yummy Stewed Tomatoes

These tomatoes are great all year long!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  slices bacon, chopped (thick slices)
• 1  slice  good  white bread, crusts trimmed
• 1  celery, chopped fine
• 2  tablespoons  minced onions
• 1 1⁄2 lbs  very ripe tomatoes, cut in wedges
• 1 -2  teaspoon  packed brown sugar
• 1  teaspoon paprika
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Fry the bacon in a skillet over medium heat until brown and crisp. Remove the bacon from the rendered drippings with a slotted spoon, drain it, and reserve.
2. Cut the bread into bite-size cubes, stir them into the hot drippings, and cook until lightly toasted. (Warning: they cook pretty fast, so don't leave them unattended!) Remove the bread cubes with a slotted spoon and reserve them.
3. Stir the celery and onion into the remaining drippings (there won't be much left), then cover and sweat the veggies for about 3 minutes, until soft.
4. Add the tomatoes and the remaining seasonings, cover again, and continue cooking for about 15 more minutes, until the tomatoes are juicy and tender. If they are down-right soupy, uncover and cook over high heat briefly to eliminate some of the liquid. Just before serving, mix in the reserved bread cubes and bacon.
5. Note: This can also be made using canned whole tomatoes. Just take a utility knife and chop the tomatoes while still in the can, then use as directed.