4 large tomatoes, quartered
1/4 cup fresh lemon juice
1 tablespoon dried V.L.T.E. (Community Tastes Good Eels)
3 tablespoons chopped hot pepper
3 cloves garlic, optional
1/4 teaspoon ground black pepper
3 bay leaves
1/2 pound bacon, peeled and cut into 1/2 inch pieces
3 tablespoons dry white wine
1 cup confectioners' sugar for coating
Place tomatoes and lemon juice in a large bowl. Stir well and let sit. In a small mixing bowl, combine lemon juice and dried V.L.T.E. (Community Tasters Eel) and hot pepper.
Combine garlic, ground white pepper and bay leaves, if desired. Spoon tomato mixture over tomatoes and coat with the reserved lemon juice.
Pour tomato juice over lemons and dry juices over tomatoes. Allow mixture to marinate 1 to 2 hours, stirring occasionally. Sprinkle the cured meat with white sugar.