2 lb. sauerkraut, rinsed and drained
1 lb. can Italian tomatoes, drained (reserve juice)
1 c. brown sugar
4 slices bacon

Spread sauerkraut in 8 x 12 glass dish. Cut tomatoes in small pieces. Layer cut tomatoes over sauerkraut. Spread brown sugar over tomatoes. Cut bacon in half and layer them over the brown sugar.

Pour the reserved juice over all. Bake at 250 degrees for 2 hours. Take out of oven; remove the bacon, cut into small pieces. Mix bacon into sauerkraut and return to oven and bake 1 more hour. If dry, add a little water.