Tomato Gravy
Directions
- 1Score the tomatoes.
- 2Bring some water to a boil in a pan.
- 3Drop in the tomatoes and once the skin starts to peel back, remove them.
- 4Plop the tomatoes into an ice bath.
- 5Remove all but about half a cup of the reserved water from the tomatoes.
- 6Smash the tomatoes, removing the stems, aiming for roughly 1.5 to 2 cups of tomatoes.
- 7Dice up one yellow onion.
- 8Heat a pan until nice and hot.
- 9Add 1 tablespoon of butter to the hot pan.
- 10Add the diced onions and let them cook down until they sweat.
- 11Combine the cooked onions with the smashed tomatoes.
- 12Add more butter and 1 tablespoon of grease (bacon or lard) to the pan.
- 13Once the butter has melted, add 2 tablespoons of flour to create a roux.
- 14Cook the roux on low until it reaches a deep brown color, or your desired color.
- 15Pour in the tomato and onion mixture.
- 16If the tomatoes are too acidic, add a pinch of sugar to balance the acidity.
- 17Let the gravy simmer on low for about 15 to 20 minutes.
- 18Add a little bit of salt and pepper to taste.
- 19If the tomato gravy is too thick, add some of the reserved water.
- 20Taste and adjust seasoning as needed.
- 21Serve over rice, buttermilk biscuits, or toast.
Ingredients
- 4 tomatoes
- 1 tablespoon butter
- 1 tablespoon grease (bacon, lard)
- 2 tablespoons flour
- salt
- pepper
- 1 yellow onion
- 1 pinch sugar
Equipment
panice bathcast iron skillet
Tips
- If using canned tomatoes, you can skip the scoring and skinning steps.
- The onion is optional.
- For a deeper flavor, aim for a deep brown roux.
- A pinch of sugar can balance the acidity of the tomatoes.
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