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1
Large Cast Iron skillet or Large frying pan.
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2
Large Kettle
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3
Cookie/Jelly Roll Sheet.
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4
Large bowl filled with cool water.
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Preheat oven to 200 degrees.
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6
Fill kettle with water, cover and set to boil.
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Place bacon onto Cookie/Jelly Roll Sheet.
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Place into oven.
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Cook bacon to your taste.
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10
Deal with bacon as you normally would.
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11
When water is boiling add your tomatoes, careful not to splash.
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12
When the skins have split take tomatoes out and place into large bowl of cool water.
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13
This will stop the cooking process.
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14
This is Also known as blanching.
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15
Preheat skillet/pan while you are peeling the tomatoes.
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16
Place bacon strip and butter with heat set at medium.
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As you peel the tomatoes, give them a good squeeze to mash them and release the juice and place them into the skillet/pan.
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Add pepper and sugar to taste.
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19
Sugar will cut down on the acidity of the tomatoes.
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When the tomatoes have cooked and the juice is half gone, take sheet out of oven and add a bit of the bacon grease.
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21
Turn up the heat on the skillet/pan and cook until tomatoes have thickened and most of the juice is gone.
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22
You can serve this with egg and toast or just toast or whatever suits your fancy.
