In a large skillet, cast iron preferred, heat the Butter (4 tablespoon) over medium heat until melted. Stir in the All-Purpose Flour (1/3 cup).
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".
Pour the liquid from the Canned Whole Peeled Tomatoes (28 ounce) 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 Ground Black Pepper (1/2 teaspoon) and Salt (1/4 teaspoon).
Continue to stir. Add Water (1 cup) if needed. Reduce heat, cook and stir until the tomato gravy has reached desired consistency.
Serve hot over warm buttermilk biscuits, rice, or grits. Enjoy!