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Old-Fashioned Tomato Gravy

My mother-in-law gave me this tomato gravy recipe. It's her very favorite breakfast. We—my husband, our two sons and I—also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding. —Laurie Fisher, Greeley, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 1/2 pound bacon strips, diced
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • Pinch pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 cups tomato juice
  • 8 hot biscuits, split

Directions

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
    Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.
Nutrition Facts
1 biscuit with 1/2 cup gravy: 291 calories, 16g fat (8g saturated fat), 14mg cholesterol, 1059mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 9g protein.

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