Grandma's Tomato Gravy

• about 15-20 medium peeled and chopped FRESH summer tomatoes
• 1 medium sweet onion, chopped
• 1/2 cup of flour
• 1/2 cup of oil (do not use olive oil)
• 1-2 cups of reserved tomato juice
• 1 cup of chicken stock
• 2 tbsp of sugar
• salt, pepper, and Tony's

Once you have peeled and chopped the tomatoes, add them to a hot large skillet with the chopped onion. This will make a large amount of gravy. Cook the tomatoes on medium high heat. I make sure to smash the tomatoes with a tater masher to make sure there are no lumps of tomato. At this point, I reserve about a cup or two of the tomato liquid. Then continue to cook until almost all of the liquid has dissolved.

Once you have it at this point, remove the tomatoes from the skillet to a bowl. Add your oil and flour and make a roux. When is resembles a "peanut butter" color, add your chicken stock, sugar, reserved tomato juice, and the tomatoes back to the skillet. I usually add more salt and pepper to taste. If it starts to get too thick, add more chicken stock or water.

Serve over rice, biscuits, noodles, etc. You can also add fresh basil, oregano, chopped onion and garlic to make a nice marinara :)  You can substitute canned tomatoes but I would only use canned WHOLE tomatoes.