Old Fashioned Tomato Gravy

Ingredients

Tomatoes:
▢ 2 large red ripe tomatoes (or 14.5 ounce can diced tomatoes)
▢ ¼ teaspoon salt
▢ ¼ teaspoon black pepper
▢ ¼ teaspoon onion powder (optional)
▢ ½ teaspoon minced garlic (optional)

Roux:
▢ 3 Tablespoons bacon grease
▢ 3 Tablespoons all-purpose flour
▢ 1 cup chicken broth
▢ salt and pepper to taste
▢ 2 Tablespoons heavy cream (or milk)

Directions

Tomatoes:
Slice fresh tomatoes (unpeeled) and add to a food processor or blender.

Pulse a few times until tomatoes are still chunky, or just chop up them up if you don’t have a blender or food processor.

Add tomatoes to a skillet or saucepan with salt, black pepper, onion powder and garlic.

Stir and simmer for at least 15 minutes until cooked down, but still full of liquid. Set aside while you make a roux.

Roux:
Add bacon or sausage grease to a cast iron skillet.

Stir in flour. Cook flour over medium heat for 1 minute until absorbed by the drippings. Stir constantly.

Pour chicken broth into the skillet and turn up the temperature to medium-high heat.

Stir constantly until all lumps are gone and gravy begins to thicken.

Turn heat down and add stewed tomatoes. Stir well until recipe is thick enough to spread over biscuits.
Add a dash of cream and mix well.

Taste the gravy and add a dash of salt and pepper if needed.

Spoon over hot buttermilk biscuits, rice or mashed potatoes.