that recipe is for some kinda fancy-schmancy tomato gravy - real, southern 'mater gravy doesn't have any kind of cheese in it.
fry up some bacon and reserve a lil' grease. stir in flour and make a roux (brown the flour). add fresh, seeded tomatoes to your liking - three or four large tomatoes will make ah plenty. add in a cup to two cups whole milk and a big dose of fresh ground black pepper. throw in a pinch of salt and taste. may need a bit more salt to balance out but don't forget you're gonna eat that salty, crispy bacon you previously cooked. spoon over a big ol' cathead biscuit and you'll be ready to work the fields til noon.
Bless my grandmother (born in 1892), she made this all the time for me and my brother.
...and no, it's nothing like tomato sauce you put on sketti.
