8 slices bacon, finely chopped
3 lg. onions, finely chopped (about 3 c.)
1 (16 oz.) can whole tomatoes
3/4 tsp. salt
1/8 tsp. pepper
1 lb. frankfurters

Fry bacon and onions in 10" skillet until bacon is crisp and onions are tender; drain, reserving 2 tablespoons bacon fat in skillet. Stir in tomatoes (with liquid), salt, and pepper. Heat to boiling, educe heat. Simmer, uncovered, stirring occasionally, 15 minutes. Add frankfurters, cover and simmer 15 minutes longer. 4 servings.