Southern Tomato Gravy
3 tablespoons fat (vegetable oil, shortening, bacon grease or rendered sausage fat)
3 tablespoons all-purpose flour
1 1/3 cups chicken broth or stock
1 (14.5-ounce) can diced tomatoes, undrained
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook Time: 15 mins
Makes: 3 cups gravy
In a skillet over medium heat, whisk flour into the warm fat. Cook, stirring constantly, until the flour just starts to brown and smells nutty.
Slowly whisk in chicken broth and stir until smooth. Add undrained tomatoes and salt and pepper to taste. Cook until thickened — about 5 minutes — stirring frequently. Serve hot over biscuits, grits, etc.
Stacey’s Recipe Notes
You can substitute 5 to 6 fresh diced tomatoes for canned tomatoes in this recipe but may need to add additional chicken broth to reach the right consistency