In a skillet, stir flour into grease over medium-high heat.

Let flour cook and brown, keep stirring, don’t let it burn.

When roux has browned, pour water into skillet, while stirring with a whisk.

Whisk in tomato paste until well blended; when gravy begins to thicken reduce heat to low.

Add salt and pepper to taste. You may need to add a little more water if gravy becomes too thick.