Tomato Gravy

Southerners can find a reason to make gravy out of anything. This is good with canned tomatoes but is best with fresh picked right out of the garden.

This is a family favorite. We make a Mexican chicken dish and serve this over/along with it. But it is just as good by itself with some homemade biscuits.

Tomato Gravy
5-6 slices bacon
1/3 cup plain (all purpose) flour
2 tsp fresh sage, chopped fine
or 1/2 tsp ground sage
1/2 cup onion, finely diced
1 fresh tomato, finely diced
1/2 cup Rotel tomato juice
1/2 tsp salt
1 tsp black pepper
1 can evaporated milk, undiluted

Using a large skillet, fry bacon until crisp, crumble; set aside. Measure 1/3 cup bacon drippings (add a little melted butter or oil if not enough) and return to skillet. Saute onions until translucent then add flour and brown (approx. 3-4 minutes). Add tomato juice & fresh tomato (can use canned diced tomatoes, drained except use 1/2 cup of the juice), milk, sage, salt and pepper. Cook on medium high until it starts to thicken slightly. If it gets too thick, add water, one tablespoon at a time, stirring after each addition until you get the desired consistency. Sprinkle bacon over gravy. YUM! You can use regular milk, the evaporated milk just makes it creamier. Makes 4-6 good size servings.