Whisk in the flour and cook, stirring constantly, until it starts to become golden, about 4 minutes.
¼ cup all-purpose flour
Slowly add the chicken broth, whisking constantly.
1 ½ cups chicken broth
Stir in the diced tomatoes and sugar. Season with salt and pepper.
1 ½ cups canned diced tomatoes, 1 teaspoon sugar
Bring to a simmer and cook until the liquid thickens, stirring occasionally, about 2 to 3 minutes.
If desired, you can sprinkle some fresh chives on top. Serve over biscuits, rice, mashed potatoes, cornbread, polenta, eggs, pork, chicken, meatloaf, etc.
Notes
This recipe yields approximately 2 ½ cups gravy.
Store covered in a container in the fridge for up to 4 to 5 days. Reheat on the stove.
You can also freeze it for up to 3 to 6 months, but make sure to cool it before putting it in the freezer. Thaw it in the fridge overnight before reheating it on the stove.