Macaroni and Tomatoes

Macaroni and Tomatoes

1 lb. large elbow macaroni
1 pound lean bacon, sliced thin
2 - 1 lb. cans diced tomatoes
8 oz white onion, minced fine
2 - 12 oz cans of V-8 vegetable juice
2 tsp. fine ground black pepper
salt to taste
5 cups water, less for a thicker broth
Cut the bacon into 1 inch pieces. Put all the bacon in a deep soup pot and cook on medium heat until brown and crisp. Remove the bacon with a slotted spoon, and sauté minced onions in the remaining bacon grease until clear and tender. Put the bacon back into the pan, and add the water and canned tomatoes, including their juice. Add the V-8 and pepper, and bring it to a low boil. When boiling, add macaroni, and turn the heat down to a low boil and cook for 10 minutes until macaroni is tender. Season with salt to taste, and remove from heat. Allow to sit, covered for 5 minutes more.
Alternative: This is very peppery. To add heat to the recipe, substitute an equal amount of Rotel diced tomatoes and chilies for part of the tomatoes, and use spicy hot V-8 instead of regular.
Note: It can be prepared as a thin broth, like a soup; or a thicker broth, by allowing it to boil down/reduce more. Both ways are good. If you’re going to use a thinner broth, use beef broth instead of water.