Tomato Gravy

Tomato gravy
Tomato Gravy made with Rotel and served over biscuits
Good breakfast or a simple supper.
Substitute Rotel tomatoes for a spicy gravy.

Tomato gravy
1/2 pound sliced bacon, 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
6 to 8 hot biscuits, split

In a skillet, cook bacon until crisp. Remove to paper towels to drain; discard all but 2 tablespoons drippings. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Stir in bacon. Serve over biscuits or rice. Yield: 6-8 servings.

Nutritional Facts
1 serving (1 each) equals 225 calories, 12 g fat (4 g saturated fat), 8 mg cholesterol, 1,001 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein.

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