Tomato gravy is a Southern staple, but isn’t part of my Southern family’s heritage. It may be time to change that.
This roux-based sauce of tomatoes and cream is delicious served with biscuits, fried chicken, and even mashed cauliflower.
Recipe from Serious Eats.
- 1/4 cup bacon drippings or vegetable stock
- 1/4 cup all-purpose flour
- 1 Tbs. tomato paste
- 1 15-oz. can diced tomatoes, with juice
- 1 cup milk
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
Heat bacon grease in medium saucepan over medium heat until shimmering. Add flour and tomato paste and cook, whisking constantly, until mixture darkens slightly, about 1 minute.
Slowly whisk in diced tomatoes, milk, and heavy cream. Reduce to a simmer and cook until thickened, about 5 minutes, stirring occasionally. Remove from heat; season with salt and pepper to taste. Serve immediately.