1 (14 ounce) can peeled and diced tomatoes with green chile peppers, with liquid
1 (5 ounce) can condensed tomato soup
1 (1.5 fluid ounce) jigger lemon-lime flavored carbonated beverage
3 tablespoons vegetable oil
4 slices bacon
1 (8 ounce) can chopped pecans
1 tablespoon cornstarch
1 1/2 tablespoons lemon juice
1 clove garlic, peeled and minced
1 teaspoon salt
1 pinch ground black pepper
4 tablespoons olive oil
Place tomatoes in a large stockpot or large bowl. Add water to cover tomatoes, deglaze pot, and simmer over medium heat until tomatoes are tender. Stir in tomatoes with juice and salt. Cover, and cook until water has been absorbed.
In a small saucepan, place tomato zest and juice at least 2 tablespoons water, making sure it covers all parts of tomatoes. Bring mixture to a boil, stir in bacon, pecans, salt, pepper, and olive oil. Continue cooking until bacon is crisp and mixture is thickened. Remove mixture from heat. Drain, reserving tomato juice and bacon grease.