Add chopped bacon to a large skillet over medium heat. Cook bacon, stirring often, until all the small pieces are starting to get crispy and the bacon fat has rendered. Use a slotted spoon to remove the bacon but leave the pan drippings behind. Set aside.

Add 3 tablespoons of flour to the drippings. Stir mixture to combine, stirring continuously, until the roux goes from light brown to medium-dark brown. It doesn't take much time so be sure to keep an eye on it.

Add the canned tomatoes and continue cooking over low heat. Add a hefty pinch of sugar and salt to even out the flavors.

Continue cooking for another 5 minutes or so until mixture is thick and creamy. If it's too thick add a half cup of water to an empty can, swirl it around, and stir it in. If you prefer, you could swap the water for chicken broth (or chicken stock), or even vegetable broth which is a great substitute

Give it a taste and add some fresh cracked pepper and another pinch of salt if necessary.

Crumble cooked bacon on top before serving and enjoy.

You can store leftover tomato gravy in an airtight container and keep in the fridge for up to 5 days.