Ingredients

The following ingredients have 5 Servings
  • 3 cups chopped tomatoes, with juices retained (about 3 pounds), or equivalent canned
  • 1/4 cup butter or bacon fat
  • 1/4 cup all-purpose flour
  • 2 tablespoons finely minced onion
  • 2 tablespoons finely minced bell pepper
  • 2 teaspoons granulated or brown sugar
  • Kosher salt, freshly cracked black pepper and Cajun seasoning, to taste
  • 1/2 cup milk or water, only if needed, for desired consistency (see Cook's Notes)

Instruction

  • Peel and dice the tomatoes, reserving the juices; set aside.
  • In a large skillet, heat the butter or bacon fat over medium heat; stir in the flour. Cook, stirring constantly, until roux reaches a light beige color.
  • Add the onion and green pepper and cook for 2-3 minutes, continuously stirring.
  • Add tomatoes, sugar and seasonings; simmer for 5 to 10 minutes, adding additional water or milk, only if needed to reach desired consistency. Taste and adjust seasonings.
  • Serve over hot biscuits, with meatloaf, over rice, or spooned on grits alongside some fried catfish and with some hushpuppies on the side.