Southern Tomato Gravy

Another old recipe that's great over biscuits, rice, or grits.

4 servings

▢2 tablespoons bacon fat
▢1 medium onion diced
▢1 garlic clove minced
▢2 tablespoons all-purpose flour
▢14.5 ounces canned whole peeled tomatoes with their juice
▢3 sprigs fresh thyme
▢¼ teaspoon salt
▢¼ teaspoon ground black pepper
▢1 teaspoon butter
▢¼ cup milk or cream

Heat the bacon fat in a skillet over medium high heat

Add the onion and cook, stirring frequently, until soft.

Add the minced garlic and cook, stirring, for an additional minute or two.

Sprinkle with the flour and cook, stirring constantly, for 2-3 minutes.

Add the tomatoes with their juice. Break the tomatoes up with a spoon or potato masher. Bring to a bubble, reduce the heat to medium low.

Add the thyme leaves, salt, and pepper and continue cooking at a simmer for 5-6 minutes.

Remove the skillet from the heat and stir in the butter and milk or cream.

Serve over hot split biscuits topped with an over easy or poached egg and a side of bacon or ham.

Notes:
Thyme, butter, and cream are not traditional in tomato gravy. If you want a strictly traditional recipe, just leave those out.

To use fresh tomatoes, substitute about 4 or 5 peeled, fresh tomatoes (depending on size) in place of the canned.

To make a spicier version, add some hot sauce or some red pepper flakes.

You can add herbs of your choice to change the flavor.

Leftovers may be stored in the fridge for 4-5 days in an airtight container.

To freeze, cook the recipe through the last step but don’t add the butter and cream. Let it cool to room temperature and then transfer to a freezer safe container. When you're ready to use it, let it thaw, reheat it on the stovetop, add the cream and butter, and serve.


Nutrition
Serving: 1 | Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 320mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 213IU | Vitamin C: 13mg | Calcium: 61mg