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Tomato Gravy over Rice

1 (28 ounce) can crushed tomatoes *
1/2 cup onions, chopped
4 slices bacon
1/4 cup diced green bell pepper
3 tablespoons flour
Black pepper * Or use fresh tomatoes, and cook them down to about 2 cups.Fry bacon until done but not crisp. Cut into pieces. Set aside.Add onions and green peppers to skillet; saut? until soft.Add tomatoes and simmer 20 minutes. Salt and pepper to taste.Mix flour with enough cold water to make a smooth paste. Add to skillet, stirring constantly until thickened.Serve over cooked rice.Serves 4 to 6.NOTE: You can omit the bacon and use any meat available (sausage, ham, etc.), or you can substitute 2 or 3 tablespoons butter.


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