1 cup chopped celery
1/2 cup chopped onion
1/4 cup finely minced bacon
2 tablespoons all-purpose flour
2 cups chopped canned tomatoes
1 teaspoon granulated sugar
1 cup chicken broth
4 cups hot cooked rice
Combine celery, onion and bacon in large skillet; cook until bacon is crisp. Add flour and cook 1 minute. Blend in tomatoes, sugar and broth. Continue cooking, stirring constantly, until thick and bubbly.
Serve over hot rice.
Makes 6 to 8 servings (3 cups sauce).