1/4 cup vegetable oil, pan drippings or vegetable oil and bacon drippings mixed
1/2 cup flour
2 cups milk (or more)
Salt and Black pepper to taste
1 can (28 oz ) diced tomatoes, lightly drained
How to make it
Heat oil in deep skillet (cast iron works great) until just hot. This stuff will grow and you need to make sure your pan is deep enough that it will not overflow. Add flour evenly and stir constantly with a wooden spoon, being careful not to burn. This is the roux. It should be blond colored. Add tomatoes and juice and stir to stop roux from cooking.
Add milk slowly stirring constantly until blended and smooth. You may need more milk to get consistency that you want. Add tomatoes with a little juice and on low heat continue cooking for about five minutes.