3 tbsp. rendered bacon fat
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
1 1⁄2 tsp. kosher salt, plus more to taste
1⁄2 tsp. freshly ground black pepper,
plus more to taste
2 tsp. finely chopped fresh thyme
1 tbsp. flour
2 lbs. tomatoes, cored, halved, seeded,
and finely chopped
1⁄4 cup milk
1⁄4 cup heavy cream
Buttermilk biscuits, split
1. Heat bacon fat in a 12" skillet over medium-high heat. Add onions and cook, stirring frequently, until soft, about 10 minutes. Add garlic, 1 tsp. of the salt, pepper, and thyme and cook, stirring occasionally, until the flavors meld, about 2 minutes. Sprinkle in flour and cook, stirring vigorously with a wooden spoon to combine, for another 2 minutes. Stir in the tomatoes and the remaining salt and cook until the tomatoes begin to soften and release their juices, 6 minutes.
2. Slowly stir in the milk and heavy cream and bring to a simmer. Cook, stirring frequently, until gravy thickens, about 5 minutes. Season with salt and pepper. Serve over biscuits.
SERVES 4 – 6