Preheat oven to 300 degrees.

Drain tomatoes in a colander and reserve liquid. Using a spoon, gently press tomatoes to remove as much liquid as possible. In a medium-sized skillet heat bacon grease over low heat and add onions, pepper and salt. Cook six to seven minutes. Add drained tomato juice. Turn up heat, bring tomato broth to a simmer and reduce liquid by half. Add brown sugar and cook five to six minutes stirring constantly.

Transfer the sweet tomato broth to mixing bowl and add to the diced tomatoes, vinegar and cheese. Mix well and place in a 2-quart baking dish. Bake uncovered two hours, stirring the mixture after one hour. Remove from the oven and serve. Yield: six to eight servings