Tomato Gravy

Name: Tomato Gravy
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 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 lb. tomatoes, cored, halved, seeded, and finely chopped; 1 ⁄ 4 cup milk; 1 ⁄ 4 cup heavy cream; Buttermilk biscuits, split

Serves
serves 4-6

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.

Ingredients

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 lb. tomatoes, cored, halved, seeded, and finely chopped
¹⁄₄ cup milk
¹⁄₄ cup heavy cream
Buttermilk biscuits, split

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Instructions

Step 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.

Step 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.