Ingredients
- 4 tablespoons fat (butter, bacon drippings, or sausage fat work best)
- 1/4 cup all-purpose flour
- 1 cup chicken stock or broth, plus more as needed
- 1 (28 oz) can crushed tomatoes OR 2 large tomatoes, peeled, cored, and chopped
- Kosher salt and freshly ground black pepper, to taste
Preparation
- If using fresh tomatoes, start by placing chopped tomatoes in a saucepan with the chicken stock and bring to a boil over medium-high heat. Reduce to a simmer and cook until tomatoes have broken down. If using canned tomatoes, skip this and start with the next step (the roux).
- In a large skillet over medium heat, melt the butter or bacon grease. Whisk in flour and cook, stirring constantly, until bubbly and slightly brown, 3-4 minutes. (It should smell nutty, but don’t let it burn.)
- Slowly whisk in chicken broth and stir until smooth, followed by the can of undrained tomatoes. (If using fresh tomatoes, add the cooked down tomatoes here, followed by a little more stock or water if too thick.)
- Reduce heat to medium-low and cook, stirring frequently, until gravy has thickened. Season to taste with salt and pepper and serve over buttermilk biscuits, grits, or scrambled eggs. Enjoy!
