Tomato-Bacon Gravy

Tomato-Bacon Gravy

Made  times
ds114 0

"This is great served over rice."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 302 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a large, deep skillet and cook over medium heat, turning occasionally, until evenly browned and crisp, about 15 minutes. Remove the bacon to cool, leaving the drippings in the skillet.
  2. Stir the vegetable oil and flour into the bacon drippings. Cook and stir until the flour has turned nearly as brown as the bacon, about 5 minutes. Stir in the onions and cook until the onions soften and turn translucent, about 5 minutes; stir in the stewed tomatoes, breaking them apart with your spoon. Crumble the cooked bacon into the tomatoes and bring to a simmer. Reduce heat to medium-low and simmer until the gravy has reduced to your desired thickness, about 10 minutes.


Most helpful
Most positive
Least positive

I found this easy and very tasty. In fact, almost better the next day. I will use it again.

Excellent flavor and you can even make it without the bacon and still good (but bacon makes everything better). Great over breaded porkchops.

Other stories that may interest you