Description
This was a staple in my home growing up and is usually served over biscuits, with corn bread, bacon, eggs, and cheesy grits.
Ingredients
- 1 (1 pound) package bacon
- 1 teaspoon butter
- 2 tablespoons flour
- 2 (28 ounce) cans whole tomatoes
- 2 teaspoons salt
- 4 teaspoons ground black pepper
- 1 (3 ounce) package cream cheese, softened (Optional)
- ½ cup heavy cream
Instructions
- Cook the bacon in a large
- deep skillet over medium-high heat until evenly browned
- about 10 minutes. Reserving the drippings in the pan
- remove the bacon to a paper towel-lined plate to drain.
- Stir the butter and flour into the bacon drippings. Scrape the browned bits of food off of the bottom of the pan with a wooden spoon; cook and stir together until beginning to thicken
- about 3 minutes. Stir the tomatoes into the mixture
- using the spoon to break the tomatoes into small pieces while cooking; season with salt and pepper. Add the cream cheese and heavy cream; reduce heat to medium-low and simmer
- stirring frequently
- until hot and thick
- about 10 minutes.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 16