This year is the worst garden I've ever had, but I am getting a few really good tomatoes (Big Brandy variety, which apparently has no disease resistance at all) So I've been using them for BLTs. I have been dismayed with supermarket bacon lately, even the supposed good stuff. You have to cook it very slowly and let it simmer in its own juices until the water is boiled away before you turn up the heat and actually fry it. By then you've lost almost half the weight and don't even have any bacon grease to show for it.
I went to Ye Olde Butcher Shoppe (that's the name of the place) and bought a half a pound of their market-cured bacon, and 2 slices of the same thing with applewood smoke instead of hickory or oak or whatever the regular stuff has. I asked whether it was dry-cured and the counter guy didn't know. $6 per pound, which is not that much higher than the watered-down supermarket stuff. What a difference! Not so much in how it tastes, but in the cooking. This stuff starts rendering fat almost immediately. It cooks much faster, and doesn't shrink near as much. 2 slices is more than enough for a BLT if the tomatoes are good. I cut 2 slices in half before I fry it. Use 3 pieces for the sandwich and munch one.