Fry bacon until crispy and set on paper towel lined plate to drain. Chop when cooled. Without rinsing bacon pan, melt butter and sautee onion, garlic, celery, and carrot. Add tomatoes and cook until soft.
Rinse black eyed peas and add along with vegetables, rosemary, bacon and 4 cups water. Bring to a boil then simmer on medium heat about an hour, stirring occasionally. Add more water if necessary. Season to taste with pepper and additional salt.