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Instructions |
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Fry several slices of bacon to render fat, or heat 2
Tbs. bacon fat in a skillet. (I remember my granny
using her Cast iron skillet for this recipe-it was
ideal)
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Add the flour to the fat and stir to make a roux.
You must stir constantly or the flour will get too
brown and burn.
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Once the flour mixture turns a golden brown, add the
tomatoes and break up with a spoon. Stir well. Let
simmer for 5-10 minutes. Add heavy black pepper and
salt to taste. (approx 1 tsp.)
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If the gravy is too thick, add several Tbs. of water
until a desired consistancy is achieved.
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| Serving
Suggestions |
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Eat over grits or rice with sausage and biscuits.
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Originally Submitted
6/16/2010
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