Southern Style Tomato Gravy Recipe

6 slices of bacon
1 small sweet onion (Vidalia) finely chopped
2 Tbsp all-purpose flour
2 cups finely diced tomato (seeds removed if possible)
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 cup whole milk

Fry the bacon in a large heavy skillet until crisp and the fat has rendered off; remove bacon and retain drippings in skillet. You will want about 2 Tbsps of bacon fat in skillet. (Set bacon aside to crumble for serving.)

Keep skillet over medium heat and add the onions, stirring and cooking until onion softens, about 2 minutes.
Sprinkle flour over onions in bacon drippings and stir, continuing to cook until mixture thickens and flour turns light golden in color.

Add diced tomatoes, salt, pepper, and thyme and cook, stirring, for about 5 minutes.

Continue stirring, add in the milk; and bring mixture to a boil, then immediately turn heat down to low and let simmer gently for about 2 to 3 minutes, stirring frequently.

If gravy seems too thick, add a little more milk and continue simmering and stirring until desired thickness. Taste and season more if needed.

Spoon over buttermilk biscuits and crumble fried bacon pieces on top if you like.

Will serve 2 to 4; recipe is easily doubled or tripled.