1/2 pound sliced bacon, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups tomato juice
In a skillet, cook bacon until crisp.
Remove to paper towels to drain; store all but 2 tablespoons drippings. A Mason jar full of bacon drippings comes in so handy around the kitchen.
Cook onion in drippings until tender.
Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. G
radually add tomatoes and tomato juice; stir well.
Bring to a boil over medium heat.
Cook and stir for 2 minutes.
Reduce heat; simmer, uncovered, until thickened, stirring occasionally.
Stir in bacon.
Serve over biscuits. Preferably Cats head biscuits baked to a golden brown color.