There are some recipes I feel belong in every cook's files. This tomato stew recipe is one. It comes from a photographer named Linda Sue who used to be a chef, and still loves to cook. Her aunt, Fannie Scott, often made it for her during her childhood. Now she makes it when friends drop in at supper time, or when she's homesick, or when she's just hungry for something that tastes good.
We used to call this sort of recipe an emergency recipe, because even the occasional cook keeps most of the necessary ingredients on hand. This dish is at its best made with baking powder biscuits, but it is also good with dense white bread as a substitute.
A good supper menu with Linda Sue's tomato stew would be rye toast and a side dish of sliced cucumbers with a little white vinegar. For dessert, use the remaining biscuits, warmed and buttered with sliced fresh seasonal fruit. I would add whipped sweetened cream on top.
3 slices smoky-type bacon, diced
1 red onion, chopped
4 cups stewed tomatoes or chopped fresh tomatoes
1/2 teaspoon hot pepper sauce, or to taste