3 tablespoons all-purpose flour
1 1/3 cups chicken broth/stock
1 (14.5-ounce) can diced tomatoes, undrained
1/2 teaspoon salt
1/2 teaspoon black pepper
In a skillet over medium heat, whisk the flour into the warm fat. Cook, stirring constantly, until the flour just starts to brown and smells nutty. Slowly whisk in the chicken broth and stir until smooth. Add the undrained tomatoes. Add salt and pepper to taste. Cook until thickened - about 5 minutes, stirring very frequently. Serve hot over biscuits, grits, etc. NOTE: You can substitute about 5 to 6 fresh diced tomatoes for the canned tomatoes in this recipe, but may need to add some additional chicken broth to reach the right consistency.