This recipe has been adapted from The American Beach Cookbook by Marsha Dean Phelts, University Press of Florida, 2008.
2 tablespoons rendered bacon fat
1/4 c all-purpose flour
1 pound ripe tomatoes, small-dice, seeds and skins removed
1/2 c milk
salt and black pepper, to taste
Add bacon fat to a cast iron frying pan over medium-low heat. As the bacon fat slowly becomes warmer, sprinkle in the flour. Stir constantly. Cook until flour and bacon fat mixture is brown. Add some salt and a generous amount of pepper. Once the mixture is a deep brown, add the diced tomatoes. Once the mixture becomes slightly thicker, add milk to reach the desired consistency.
Serving Suggestion: Serve over grits and pan-fried trout, or on a biscuit.