Remember me talking about our gravy cook-off a couple of weeks ago? The winning gravy was a wonderful Tomato Gravy. Now…for me…tomatoes have never been my favorite…not quite right for a girl from the south, huh? During the summer here…folks are all about “setting out” their tomato plants and dream of the day when they can pull a fresh, ripe, red tomato off the vine and go inside and have a “mater sandwich”; as my grandmother used to say…known to most folks as a BLT. Yuck…was all I could say. If tomatoes weren’t in catsup (at that time) I wanted nothing to do with them. I have matured a LITTLE since then. I will eat them in soups and pasta…LOL.
Well, to say that I was suspect of tomato gravy…is quite an understatement…but since dieting, I have made myself step out of my food “comfort zone” and have tried other things. I will actually eat (small) tomatoes on my salad.
So, when my hubby walked over to me at the gravy cook-off and says “Here, try this”..I usually look at him with suspicion…but I tried this concoction and found it WONDERFUL!
I have the recipe to share with you…..give it a whirl….it’s great with a lot of different things. JUST be careful with the latest tomato “goings on”!
I am currently working on some new things for you!! Be on the look out.
Tomato Gravy
This gravy is delectable over fried chicken, pork chops or rice; ladled over biscuits it is almost a meal in itself.
2 tablespoons bacon fat or pan drippings from fried chicken
1 cup finely diced onion
2 large cloves garlic, finely minced
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 tablespoon all-purpose flour
1 pound tomatoes, fresh or canned, peeled, seeded and chopped into 1/3-inch pieces (3/4 cup)
1/2 cup milk
1/2 cup heavy cream
Instructions:
Heat the bacon fat or pan drippings in a heavy nonreactive skillet and add the diced onion. Sauté over medium-high heat for 5 minutes, stirring often. Add garlic, 1 teaspoon of the salt, pepper and thyme, and cook for another 5 minutes. Sprinkle in the flour and cook, stirring well, for another 2 minutes. Stir in the chopped tomatoes and remaining ¸ teaspoon salt, and cook 5 minutes longer.
Slowly stir in the 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