Usually served over biscuits, rice, or grits, Bill Neale among others recommends it with fried chicken. I serve it with pork chops. Good summer tomatoes singed, peeled, and drained are best, but home-canned tomatoes run a (very) close second. Bacon drippings are traditional. Neale’s recipe uses chicken stock or water, while Robert St. John’s calls for stock and milk. If using canned tomatoes, always add a little juice.
2 cups chopped tomatoes
3 tablespoons drippings or oil
2 tablespoons flour
1 1/4 cups water or stock
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
Add salt, pepper, and sugar to chopped tomatoes, and mix well. Heat bacon drippings in a skillet, add flour to make a lightly browned roux. Add tomatoes, water/broth, reduce heat, and thicken.
