Creamy Tomato Gravy

1/4 cup  Butter or bacon grease
1/4 to 1/3 cup all purpose flour
1 can of whole tomatoes with liquid(crush tomatoes with your hands to make large chunks)
salt and pepper to taste
1/2 cup of cream or milk
2 Tbs butter



In large cast iron skillet, heat bacon grease
Stir in flour and lower heat to med. low
Keep stirring to cook flour to a light roux stage.
Be careful not to burn roux. This only takes a couple of minutes. You just want the flour not to have a raw dough taste.
When flour gets to the light roux stage, slowly stir in tomatoes with liquid.
Add cream a little at a time until desired thickness while stirring gravy.
Season with salt and pepper and simmer on low for 10 to 15 minutes.
Before serving, add butter and stir.
Serve over fresh baked homemade biscuits.