Place the chopped bacon in a large skillet over medium heat and cook for 5–7 minutes, stirring occasionally, until the bacon is crispy and the fat is rendered.

Add the diced onion and cook for 3–4 minutes, stirring frequently, until the onion is soft and translucent.

Stir in the minced garlic and cook for 1 minute, stirring constantly, to avoid burning.

Sprinkle the flour over the bacon mixture and stir continuously for 1 minute to create a pale roux and remove the raw flour taste.

Pour in the diced tomatoes with their juices and the broth, whisking to break up any lumps and combine evenly.

Increase heat to medium-high and bring the mixture to a gentle simmer, then reduce heat back to medium.

Stir in the heavy cream, salt, black pepper, garlic powder, paprika, and optional red pepper flakes; simmer for 5–8 minutes, stirring occasionally, until the gravy thickens and coats the back of a spoon.

Taste, adjust seasonings as needed, and serve the tomato gravy hot over biscuits, rice, mashed potatoes, or pasta.