Southern Tomato Gravy

Ingredients

• 1/4 cup bacon drippings
• 1/4 cup all-purpose flour
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 1 can (14.5 oz) crushed tomatoes
• 1 1/2 cups whole milk
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 3/4 tsp coarsely ground black pepper
• Pinch of cayenne pepper

Before you cook

• Chop the onion finely.
• Open the can of tomatoes.
• Measure the milk into a pitcher.

Steps

1. Melt the bacon drippings in a 10-inch cast-iron skillet over medium heat.
2. Add the chopped onion and cook 4 minutes, stirring, until soft and translucent.
3. Sprinkle in the flour and stir constantly for 3 minutes, until the roux turns the color of peanut butter.
4. Pour in the crushed tomatoes and stir hard; the mixture will seize up into a thick red paste.
5. Cook that paste for 2 minutes, stirring, to take the tinny edge off the tomatoes.
6. Pour in the milk in a slow stream while stirring, working out any lumps against the side of the pan.
7. Add the sugar, salt, black pepper and cayenne.
8. Bring to a bare simmer and cook 6 to 8 minutes, stirring often, until the gravy is smooth and thick enough to mound on a spoon.
9. Taste and adjust the salt and sugar; it should taste tangy first and sweet second.
10. Serve hot over split biscuits, grits or fried country ham.