Heat about an one-fourth inch of bacon grease
in a 12 inch skillet. Gradually add flour until it stirs well, absorbs
the oil, but is slightly thinner than 'Thickning Gravy'. The amount of
flour varies from time to time, but on a guess, I'd say about 1/3 cup.
Cook on medium-high, stirring constantly, until it's medium brown and
remove from heat.
In a mixing bowl, mash about three cans whole tomatoes with juice (or
the fresh-frozen, thawed equivelent), and pour into gravy mixture. If using canned tomatoes add a tablespoon of lemon juice. You can also puree the tomatoes in a blender if you like it smoother. Bring to a boil, simmer a few minutes, add salt and pepper and serve over a crumbled biscuit, or sop it up.
Serve with biscuits alone or with bacon or sausage on the side. This is a big family favorite!
