delicious! [even without the heavy cream - i didn't have any so just doubled the milk]. oh, i also used canned whole tomatoes, which worked well for me!
Tomato Gravy
This rich, brightly colored gravy, popular as an accompaniment to biscuits in parts of Mississippi, Alabama, and Florida, makes a delicious alternative to the more widely known white sausage gravy.
Credit: André Baranowski
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
