Tomato Gravy

Turn tomatoes into a legendary red gravy for a Southern comfort food classic! Juicy tomatoes simmered with smokey bacon drippings and savory chicken broth for jam-packed flavor. Biscuits, meatloaf, and spaghetti are better smothered in a delectable tomato gravy.

Makes about 2 cups

Course Condiment

Cuisine African, Southern

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 155kcal

Author Imma

Ingredients

2-3 large tomatoes, chopped (bright red and ripe is best)
¼ cup bacon drippings (or unsalted butter)
1 small onion, diced
1 teaspoon minced garlic
1 teaspoon minced thyme
2 tablespoons all-purpose flour
1 cup low-sodium chicken stock
¼ cup heavy cream
salt to taste
black pepper, freshly ground (to taste)
1 tablespoon parsley, finely chopped for garnish (or basil)

Instructions

Add diced tomatoes to a medium saucepan with a pinch of salt and black pepper.
Place pan over medium-high heat. Stir and simmer for at least 12-15 minutes until tomatoes cook down, forming a thicker paste but with some liquid. Set aside while you make the roux.
Place a cast iron skillet over medium-high heat. Melt the bacon grease or butter in a cast iron skillet.
Stir in the onion, garlic, and thyme. Saute for about 5 minutes until the onion is translucent. Add flour, cook stirring for 1-2 minutes until the drippings or butter absorb it all and the mixture is slightly golden. Stir constantly.
Pour chicken broth into the skillet, reduce heat to medium-low, and mix until completely incorporated, all lumps are gone, and gravy begins to thicken.
Add stewed tomatoes. Stir well until the gravy is thick enough to spread over biscuits. If the gravy is too thick, add water or broth two tablespoons at a time until you achieve the desired consistency.
Add heavy cream and mix well.
Taste the gravy, and adjust salt and pepper to taste if needed. Serve tomato gravy over hot buttermilk biscuits, rice, or mashed potatoes.

Notes

Cook the flour for at least a minute before adding chicken broth to eliminate the raw flour taste.
Remember that bacon grease is salty, so taste your gravy before adding more salt.
If you prefer tomatoes without the skins, you can blanch your tomatoes, and the skins will slide off. Put them in a pot of boiling water for about a minute. Then, put them in ice water to chill them. The skins should come off easily with your fingers.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition