1 pound bacon
2 tablespoons bacon drippings
2 tablespoons all purpose flour
3 cups peeled, chopped tomatoes with juice reserved
Salt
Ground pepper
Cook the bacon in a skillet or iron pan until done.
Remove bacon and drain excess drippings from pan.
Break up several pieces of bacon and drop into pan.
Place remaining bacon on a serving platter for the breakfast table.
Sprinkle flour into the drippings and stir until it is bubbly and brown. This takes about one minute.
Add the chopped tomatoes and juice and simmer until thickened. This will take about ten minutes if you use fresh tomatoes and five minutes for canned.
You may season with salt and pepper to taste.
Serve over hot grits or biscuits. Tomato gravy is also good with other dishes—try it with chicken fried steak, pork chops or fish.
Note:
This recipe will serve 4 not-so-hungry folks. If feeding real hungry folks, cook twice as much.
3 cups peeled, chopped tomatoes with juice reserved
Salt
Ground pepper
Cook the bacon in a skillet or iron pan until done.
Remove bacon and drain excess drippings from pan.
Break up several pieces of bacon and drop into pan.
Place remaining bacon on a serving platter for the breakfast table.
Sprinkle flour into the drippings and stir until it is bubbly and brown. This takes about one minute.
Add the chopped tomatoes and juice and simmer until thickened. This will take about ten minutes if you use fresh tomatoes and five minutes for canned.
You may season with salt and pepper to taste.
Serve over hot grits or biscuits. Tomato gravy is also good with other dishes—try it with chicken fried steak, pork chops or fish.
Note:
This recipe will serve 4 not-so-hungry folks. If feeding real hungry folks, cook twice as much.
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