This is my central Texas take on classic southern style cream gravy. I named it after my hometown because it reminds me of flavors I grew up eating, and because it is delightfully burnt orange. Best served over hot-from-the-oven biscuits, also good with fried chicken, roasted or mashed potatoes

This recipe is easy to make, and easy to dress up. I like to add chopped shallots in the first step, and sliced bell pepper and mushrooms along with the tomatoes.