Tomato Gravy over Grits

Old-school Southern tomato gravy - a roux-thickened skillet sauce of tomatoes ladled over buttered grits. Depression-era thrift, pure comfort.

Ingredients

• 4 cups hot buttered grits
• 3 tablespoons bacon drippings or butter
• 3 tablespoons all-purpose flour
• 1 (14.5 oz) can crushed tomatoes
• 1 cup milk or water
• 1/2 teaspoon sugar
• Salt and plenty of black pepper

Directions

1. Heat the drippings in a skillet, whisk in the flour, and cook the roux 2 to 3 minutes until light tan.
2. Whisk in the tomatoes and milk and bring to a simmer, stirring, until thickened, 5 to 8 minutes.
3. Season with sugar, salt, and lots of black pepper.
4. Ladle the tomato gravy over bowls of hot grits.

Notes

Traditionally made in the bacon skillet after frying breakfast bacon - save those drippings.