Tomato Gravy

André Baranowski

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.

Tomato Gravy
This rich, brightly colored gravy is a delicious alternative to the more widely known white sausage gravy.
Yield: serves 4-6

Ingredients

  • 3 tbsp. rendered bacon fat
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 12 tsp. kosher salt, plus more to taste
  • 12 tsp. freshly ground black pepper, plus more to taste
  • 2 tsp. finely chopped fresh thyme
  • 1 tbsp. flour
  • 2 lb. tomatoes, cored, halved, seeded, and finely chopped
  • 14 cup milk
  • 14 cup heavy cream
  • Buttermilk biscuits, split

Instructions

  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.