Tomato gravy

After speaking with the MIL, here is her version of tomato gravy, compete without actual measurements...

cover the bottom of a skillet/pan with plain oil (crisco), not olive oil.

Add flour as to make a roux (but not really). Just enough to be pasty (like elmers glue) and not lumpy.

Cook constantly stirring until lightly brown. Not really really brown, (b/c ultimately it will be red and taste has no factor at this point unless you burn it!) But just cook till lightly brown.

have some hot water ready and just add a little till it looks like gravy. (you decide what gavy is supposed to look like i guess!).

then a can of tomato sauce and a can of tomatos. You can add more, just make sure you add more oil and flour at the beginning.

season like you want too. (salt and pepper). just let cook till ready to eat.

Cook biscuits from can (or homemade if your that good) and spoon on top of biscuit.

Im trying this tonight and will post what happens! (maybe even with pictures)