Tomato Gravy
Source of Recipe
From "The Gift of Southern Cooking: Recipes and Revelations From Two
Tomato Gravy
Makes approximately 2 cups of gravy, enough to serve 4-6.
2 tablespoons bacon fat or fat from frying chicken
1 cup finely diced onion
2 large cloves garlic, finely minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 tablespoon all-purpose flour
1 pound tomato, fresh or canned, peeled, seeded and chopped into
1/3-inch pieces (3/4 cup)
1/2 cup milk
1/2 cup heavy cream
Heat bacon or chicken-frying fat in a heavy nonreactive skillet, and
add the diced onion. Sauté over medium-high heat for 5 minutes,
stirring often. Add the garlic, 1 teaspoon of the salt, the freshly
ground black pepper and thyme, and cook for another 5 minutes.
Sprinkle the flour over and cook, stirring well, for another 2
minutes. Stir in the chopped tomato and the remaining 1/2 teaspoon
salt, and cook 5 minutes longer. Slowly stir in milk and heavy cream
and bring to a simmer. Simmer gently for 5 minutes. Taste carefully
for seasoning, adding more salt and freshly ground black pepper as
needed. Serve hot.
At any fried chicken throwdown, the appearance of tomato gravy may
come as a surprise to some, but not to others. Tomato gravy is said
to pair equally well with rice or mashed potatoes.
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