Tomato Gravy

• 2 tablespoons bacon drippings or unsalted butter
• 2 tablespoons all-purpose flour
• 1 (14.5-ounce) can stewed tomatoes, with juice, or 2 large ripe tomatoes, peeled and seeded
• 1/2 cup tomato-vegetable juice blend or tomato-and-clam juice

In a heavy stainless steel or enameled skillet, heat the drippings over medium heat. Add the flour and stir with a fork. Cook for 2 minutes, or until flour begins to brown. Add the tomatoes and the juice. Simmer for 5 minutes, or until thickened and bubbly.