Makes: 2 cups

INGREDIENTS:

● 3 tbsp unsalted butter
● 3 tbsp all-purpose flour
● 1 cup canned crushed tomatoes
● ¼ cup sun dried tomatoes, minced
● 1 cup chicken broth or veggie broth
● ¼ cup half-and-half or heavy cream
● Salt and pepper

DIRECTIONS:

Melt 3 tablespoons unsalted butter in a medium cast iron skillet or saucepan over medium heat. Add 3 tablespoons all-purpose flour and stir continuously until the roux is light brown or the color of peanut butter, about 1 minute. Add canned crushed tomatoes, sun dried tomatoes, chicken or veggie and allow to simmer for 4-5 minutes. Reduce heat and whisk in half-and-half or heavy cream. Stir to combine, then bring to a boil over medium-high heat. Stir occasionally, until thick enough to coat the back of a spoon, 8 to 12 minutes. Season with salt and pepper as needed. Serve over biscuits, eggs, or any of your favorite Southern breakfast foods.