Macaroni and Tomatoes

MACARONI AND TOMATOES
1 lb large elbow macaroni
1 pound lean bacon, sliced thin
2 - 1 lb cans diced tomatoes
1 medium onion, minced fine
2 - 12 oz cans of V-8 vegetable juice
2 tsp fine ground black pepper
salt to taste
5 cups water
Cut the bacon into 1 inch pieces. Put all the bacon in a deep soup pot and cook on medium heat until brown and crisp. Remove the bacon with a slotted spoon, and saute minced onions in the remaining bacon grease until clear and tender. Put the bacon back into the pan, and add the water and canned tomatoes, including their juice. Add the V-8 and pepper, and bring it to a low boil. When boiling, add macaroni, and turn the heat down to a low boil and cook for 10 minutes until macaroni is tender. Season with salt to taste, and remove from heat. Allow to sit, covered for 5 minutes more.