Put the flour in and whisk it constantly until a light golden roux forms. (I'm NOT an expert roux maker... my LSU grandmother and Louisiana aunt would frown if they knew). But this one is lighter and doesn't take so long(2 to 3 mins)...just get the flour lightly cooked.
Stir in the fresh tomatoes, season with salt and pepper.
Once the tomatoes begin to cook down, add the canned crushed tomatoes and the seasonings.
Simmer the sauce, stirring occasionally until it thickens some.
Once that happens, add the cream and lemon juice and simmer again, stirring it a lot until it thickens and "coats the back of a spoon".
Take it off the heat and mix in the green onions.
Serve over biscuits immediately, or keep it warm for a couple of hours over a double boiler.
Die because it's so delicious.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1544