This tomato bacon gravy comes together like it’s been simmering all day, but it only takes a few minutes and one skillet. Rendered bacon fat forms the base, with a quick brown roux to deepen the flavor. Add salsa, chicken stock, garlic, and just enough spice to hint at gumbo without going full bayou. It’s smoky, savory, and a little peppery—like gravy that grew up near the Gulf. Ladle it over grits, biscuits, fried potatoes, or anything else that’ll sit still. It’s not trying to impress anybody. It just tastes like it belongs there.