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.
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.
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.
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.
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.