1/2 c. Crisco cream shortening
1 c. all purpose flour (as needed)
Salt & pepper to taste
1 c. water (or as much as needed)
1 sm. can tomatoes, crushed

In black iron skillet heat the shortening, add most of the flour and allow to get dark brown; stir constantly. Do not burn. Add water to make roux and salt and pepper to taste.

Add 1 small can crushed tomatoes to roux and allow to simmer about 15 to 20 minutes. Great on hot biscuits.