1 can crushed tomatoes or three peeled and chopped fresh tomatoes
1 onion, chopped
4 strips bacon
2 tbsp. butter
2 tbsp. flour
1 cup chicken broth
1 small can tomato paste
1/4 tsp. Chicken Better Than Bouillon
1 tsp. sugar
1/4 cup cream
Thyme
Salt and pepper
Texas Pete (hot sauce)

Fry the bacon. Remove from the pan and set aside. Add butter to bacon grease. Sauté onions in bacon grease and butter until translucent, about ten minutes. Add flour and stir until a roux forms. Cook until the flour taste is cooked out. Add chicken broth a little at a time until you reach the desired consistency. Simmer for five minutes. Add the tomatoes, Better Than Bouillon, and tomato paste blending well. Simmer five minutes, uncovered. Add a pinch of thyme, sugar, Texas Pete, salt, and pepper. Finally, add cream and crumbled bacon. Stir well and simmer for five minutes. Turn the eye off and let the gravy sit for fifteen minutes, covered. Serve over biscuits. Enjoy!

Submitted by: Katherine Sawyer