Ingredients

1/3 cup all-purpose flour

1/3 cup vegetable oil

Slat and black pepper to taste

1 large can, or 1 quart home canned tomatoes (make sure peelings are off and no cores in middle); or, you can use 4 cups peeled, cored and chopped fresh tomatoes, like Roma’s. 

Optional:  1 – 1 ½ cups liquids, such as chicken broth or water

Instructions

If using fresh tomatoes, peel, core and chop, making sure to keep all the liquid from the tomatoes.

Heat a heavy skillet, cast iron, or other.  Add vegetable oil, then about 1 ½ teaspoons salt; cook for about a minute or two.  Add 1 teaspoon black pepper, then flour.  Cook for about 3 – 4 minutes, stirring constantly with a whisk, or until roux is a golden brown.  Add chopped tomatoes and stir constantly until gravy is smooth.  Add additional liquid if needed.

Serve over hot biscuits.