4 cups tomatoes, skins removed and chopped or crushed
2 slices bacon, chopped and fried until crisp
1/2 cup sweet onion, chopped
1 generous teaspoon brown sugar
1 large clove garlic, minced or 1 tablespoon crushed roasted garlic
1 or 2 ears of fresh corn, cut off the cob
1 small potato, peeled and diced
chicken or vegetable broth
Remove the skin from the tomatoes, roughly chop or crush them and set aside. Chop and fry bacon until crisp, drain the fat, and saute 1/2 cup chopped onion, 1 clove minced garlic or 1 tablespoon mashed roasted garlic and corn cut off the cob. Add optional diced potato and saute until translucent.
Add crushed tomatoes, a generous teaspoon of brown sugar and bring to boil. Skim foam as necessary. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes. Season to taste with salt and pepper.