A flour based gravy made with pan drippings of butter, bacon grease, and stewed tomatoes. Simmered until thick and bubbly, this tomato gravy is best served over hot, buttery biscuits.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Buy This Cook That
28ouncescan whole stewed tomatoesUndrained
1/3cupall purpose flour
4tablespoonsbacon grease and/or butter
In a large skillet (cast iron preferred), heat the bacon grease or butter over medium heat until melted. Stir in the flour.
With a fork or whisk, cook and stir until bubbly and smooth, about 3 to 5 minutes. Do not burn the flour. You want it to be slightly brown and smell "toasty". (Trust me, you will smell it.)
Pour the liquid from the can of tomatoes into the grease and flour mixture. Whisk until thick and smooth. Crush the tomatoes (by hand) into the gravy mixture, adding all of the liquid. Add the pepper and salt.
Continue to stir. Add up to 1 cup of water if needed. Reduce heat, cook and stir until the tomato gravy has reached desired consistency.
Serve hot over warm buttermilk biscuits, rice, or grits.