A classic Southern tomato gravy made with crispy bacon, a rich roux, and savory diced tomatoes. Perfect over biscuits, eggs, or grits for a comforting breakfast or dinner.
Ingredients
- 1/2 pound thick-cut bacon
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 can 14.5 oz diced tomatoes, undrained
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Cut the bacon into 1/2-inch pieces.
- In a skillet over medium heat, cook the bacon pieces until crispy and golden. Remove the cooked bacon and set aside, keeping all the rendered fat in the skillet.
- Add the flour to the hot bacon fat in the skillet. Whisk continuously and cook until the flour turns light brown and develops a nutty aroma, about 3-4 minutes.
- Gradually whisk in the chicken stock, stirring constantly to prevent lumps and create a smooth mixture.
- Stir in the undrained diced tomatoes, salt, and pepper. Cook for 3-5 minutes, stirring frequently, until the gravy thickens to coat the back of a spoon.
- Taste and adjust seasoning as needed. Serve hot topped with the reserved crispy bacon pieces over biscuits, eggs, or grits.