Southern-Style Bacon Tomato Gravy

Southern-Style Bacon Tomato Gravy

Southern-Style Bacon Tomato Gravy

Bacon Tomato Gravy


  • Bacon grease (from cooking bacon)
  • 1-2 cans petite diced tomatoes
  • 2-3 tablespoons drippings
  • Flour (for thickening)
  • Salt and pepper (to taste)


  1. Cook the Bacon:
    • You have to have bacon grease. That’s key… anything else won’t taste right.
    • I cook my bacon in the oven. Line a sided baking sheet with aluminum foil and arrange bacon.
    • Bake at 375°F to desired crispness.
    • Of course, you can fry the bacon in a skillet if you prefer… I just hate the splatters and mess.
    • Remove bacon to a plate with paper towels to drain.
  2. Prepare the Tomatoes:
    • Open a can of petite diced tomatoes… you may need 2 cans.
  3. Heat the Grease:
    • Pour 2 to 3 tablespoons of drippings into your skillet, be sure to get some of the bits.
    • If you cooked your bacon in the skillet, you may need to pour some of the grease off.
    • Heat grease to medium-high.
  4. Make the Roux:
    • Use a sifter to add flour to the drippings.
    • Stir with a fork and let it start to brown, almost burn.
  5. Add Tomatoes:
    • Turn down the heat to medium-low and very quickly add liquid from tomatoes.
    • Once it simmers down, add all the tomatoes… constantly stirring.
    • Add more tomatoes as needed.
  6. Season:
    • Salt and pepper to taste.

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