An old southern recipe for Tomato Gravy. Served over hot biscuits for a delicious breakfast or supper.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Ingredients
2tablespoonsbacon fat
1medium oniondiced
1garlic cloveminced
2tablespoonsall-purpose flour
14.5ouncescanned whole peeled tomatoes with their juice
3sprigs fresh thyme
¼teaspoonsalt
¼teaspoonground black pepper
1teaspoonbutter
¼cupmilk or cream
Instructions
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.
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.