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Cut the bacon into ½-inch pieces.
In a skillet over medium heat, render the bacon until crisp. Remove bacon and set aside, leaving the hot grease in skillet.
Whisk the flour into the hot bacon grease. Cook, stirring constantly, until the flour just starts to brown and smells nutty.
Whisk in the chicken broth, stirring until smooth. Add the undrained tomatoes, salt and pepper. Cook 3-5 minutes until thickened, stirring often. Season to taste.
Serve with crumbled bacon on top over biscuits, eggs and grits.