1 tbs bacon grease
1 shallot minced
1 clove garlic minced
1 tsp Kosher salt divided
1 Tbs all purpose flour
1 14.5 oz can Fire Roasted Diced Tomatoes with garlic
1/4 Cup Heavy Cream
½ tsp brown sugar
salt and pepper to taste
¼ cup grated fresh parmigiano reggiano cheese
Fresh cracked black pepper
In a stainless steel frying pan melt 1 Tbs butter on the stove top over medium heat and add the 1 Tbs bacon grease. When melted add the shallot and garlic and cook until fragrant and starting to brown (about 3 minutes or so). Add ½ tsp salt to the frying pan. Add 1 Tbs flour to the pan and cook over medium heat for 1-2 minutes (this allows the raw flour taste to cook out of the flour). Add the can of tomatoes all at once with the water from the can. Use a potato masher and smash and crush the tomatoes some until the sauce is the desired "lumpiness" that you will like. Stir and heat until thickened and bubbly. Add the cream. Add brown sugar and return to bubble. Taste and add salt and pepper to taste. Turn off the burner and add the other tbs of butter as well as the grated cheese. Stir to melt. As soon as melted, serve. Garnish with fresh cracked black pepper.