This is great served over grits or cornbread.

1 large can tomatoes
6 strips bacon
3 tablespoons flour
Milk
Salt and pepper, to taste
Oregano (optional)

Cut tomatoes into bite-size pieces, reserving juice. Fry bacon until nearly done, not crisp; leave 3 tablespoons bacon grease in skillet. Cut bacon in bite-size pieces and set aside.

Mix flour into bacon grease. Add tomatoes and juice. Cook and stir until thickened. Add salt, pepper, and oregano, if desired. Add milk to reach desired consistency. Add bacon and cook until heated through.