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Tomato Gravy 6 to 8 slices bacon, diced 1/4 to 1/2 tsp. baking soda 1 qt. crushed tomatoes Flour Milk Fry bacon until crisp. Remove and reserve. Add sufficient flour to make a roux. Stir flour in the bacon grease until the roux becomes golden tan in color. Lower heat and add tomatoes. Stir until this mixture becomes bubbly. Add baking soda and stir in well. Start adding milk in a quantity that does not make gravy too runny. Continue stirring until this gravy becomes thickened. Add bacon. When the gravy is just right, serve over buttered toast. ----------- Tomato Gravy 2 tbsp. bacon drippings (best) or 2 tbsp. oil 6 tbsp. all purpose flour 2 c. tomato juice or large can of chopped stewed tomatoes* salt and pepper Make a roux with the oil and flour, stirring constantly until tan, add salt and pepper to taste. Lower heat and add tomato juice slowly, this will sizzle. Keep stirring until thickened. If gravy becomes too thick for your taste, thin with water. *You may also use fresh, chopped tomatoes ----------- Tomato Gravy 2 fresh tomatoes, diced 1 tbsp. bacon drippings 1 tsp. salt 1 1/2 c. cold water 1/2 c. flour Combine tomatoes, bacon drippings and salt in skillet and cook, covered over medium heat until tomatoes are soft. Pulverize with a fork and let cook another 3 minutes. Meanwhile, combine cold water and flour in a shake, cover and shake vigorously; pour over tomatoes, stirring constantly until thick. If thinner gravy is desired, add more water. Serve over hot biscuit halves. Serves 6.