1 large
can tomatoes
6 strips bacon
3 tablespoons flour
Milk
Salt and pepper, to taste
Drain and save the tomato juice; Chop tomatoes up into pieces. Fry bacon until nearly done, not crisp; leave 3 tablespoons bacon grease in skillet. Cut bacon into small pieces and set aside.
Stir flour into bacon grease. Add tomatoes and juice. Cook and stir until thickened. Add salt and pepper to desired taste. Add milk to reach desired consistency; then add bacon and cook on low to medium for about 10 minutes.
Serve over hot grits or rice!