Tomato Gravy

2 Tbsp margarine or olive oil
2 Tbsp flour
1 tsp sugar or honey
1/2 tsp salt
1/4 tsp pepper, scant
15 oz can tomatoes
1/2 cup milk, evaporated milk or powdered milk
a few dashes of Louisiana hot sauce, optional


1. Heat the margarine or oil over medium heat in a large skillet.

2. Stir in the flour with a whisk until there are no lumps.

3. Add the sweetener, salt and pepper, stir well then add the tomatoes.

4. Mash the tomatoes with a fork to get them as small and smooth as you can but don't worry too much about it as lumpy tomato gravy is a tasty thing of beauty.

5. Add the milk gradually as the conglomeration in the skillet starts to thicken.

6. Stir well, add the Louisiana hot sauce if you want some heat to the gravy, let it come to a boil then turn off the heat and serve over potatoes, rice, bread, meat loaf, hamburger steak, etc.

(Note)If you have problems with the gravy curdling, try making a paste from the fat and flour the next go 'round. Personally, we don't care if it's a little curdled or not. It tastes great, regardless!