Heat tomatoes in iron skillet over medium heat.
Stir flour into stock and whisk until there are no lumps.
Stir flour/stock mixture into hot tomatoes, whisking as you stir.
Bring to a boil and stir until thickened.
Reduce heat to simmer.
Stir in salt, pepper and pan drippings.
Simmer for at least 5-10 minutes.