Instructions: 1. Drain tomatoes, reserving 1 Tbsp oil and finely chop.

2. Heat reserved oil in a heavy saucepan over low heat and whisk in flour until smooth.

3. Cook, whisking constantly, 1 minute.

4. Gradually add tomato, drippings and remaining ingredients.

5. Cook over medium heat whisking contstantly until thickened and bubbly.

Notes: The original recipe calls for only 3 sundried tomatoes, but I found that a bit bland. I also increased the amount of pepper from 1/8 tsp to about 1/4 tsp.. this is of course optional.

Yields: 3/4 cup

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