1 14 1/2 ounce can chopped tomatoes
2 tablespoons sugar
1/2 teaspoon salt (taste … may need more)
1/2 teaspoon pepper
2 tablespoons vegetable oil
2 tablespoons plain flour
2 cups milk
Combine tomatoes, sugar, salt and pepper in a sauce pan. Bring to a boil. Reduce heat and allow to slow cook about 15 minutes. Meanwhile heat oil, add flour. Stir and cook until the color of peanut butter. Add milk, stirring all the while adding tomato mixture. Cook until it thickens.
Dip and serve over hot biscuits. When using fresh garden tomatoes, peel and add about 2 cups, chopped up.
Don’t forget, play Guy Clark’s “Home Grown Tomatoes” anytime you serve this wonderful dish.