Tomato Gravy

20 mins
Serves 1
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Directions

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