In a large skillet, cast iron preferred, heat the
Butter (1/4 cup)
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 (6 2/3 cups)
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 tsp)
Salt (1/4 tsp)
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!