Creamy Tomato Gravy Recipe
Hands On Time: 25 minutes
Total Time: 25 minutes
2 tablespoons bacon fat
1 cup finely diced onion
2 large cloves garlic, finely minced
Salt and freshly ground black pepper
1 1/2 teaspoons dried thyme
1 tablespoon all-purpose flour
1 pound fresh or canned tomatoes, peeled, seeded and chopped into 1/3-inch pieces (about 3/4 cup)
1/2 cup milk
1/2 cup heavy cream
Heat the bacon fat in a heavy, nonreactive skillet over medium-high heat. When the fat is hot, add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, 1 teaspoon salt, 1/2 teaspoon pepper and the thyme, and cook, continuing to stir, until aromatic, about 5 minutes. Sprinkle the flour over the onions and cook, stirring constantly, for another 2 minutes. Stir in the chopped tomatoes and another 1/2 teaspoon salt, and cook until the tomatoes begin to break down, about 5 minutes.
Slowly stir in the milk and heavy cream and bring to a simmer. Reduce the heat to medium-low and continue to simmer gently until thickened, about 5 minutes. Season to taste with salt and pepper and serve hot.
About the recipe
This gravy is delectable over fried chicken, pork chops or rice; ladled over biscuits, it is almost a meal in itself. You can make this recipe vegetarian by substituting butter for the bacon fat.
Adapted from “The Gift of Southern Cooking” by Edna Lewis and Scott Peacock (Knopf, $29.95).