Serve over hot biscuits or rice, or pan-fried chicken, steak, or pork chops.
Heat 3 tablespoons bacon grease OR oil left over after frying, chicken, steak, or pork chops in a heavy cast iron pan over medium high heat. Add a cup of finely diced onion and cook, stirring often, until onion softens, about 5 minutes. Add 2-3 cloves chopped garlic and cook until fragrant.add 1 to 2 tablespoons flour and cook, stirring often, until flour begins to brown, taking care not to burn. Roux should be pale caramel.
Add one 15-ounce can petite-diced tomatoes with juice, whisk to combine, and season to taste with salt and pepper. Cook for 5 minutes, stirring often; add additional chicken stock, water, or half-and-half, until gravy is desired consistency. Lower heat to low and simmer 5 more minutes, stirring often. Serve at once.