TOMATO GRAVY

By grinder

Serve This Deep South Specialty With Ham, Biscuits, Instead Of Hollandaise On Poached Eggs Or With Scrambled Eggs.

Ingredients

• 1/2 cup unsalted butter
• 2 medium onions, finely chopped
• 2 sprigs thyme
• 2 tablespoons all-purpose flour
• 1 {28oz} can crushed tomatoes
• 1/3 cup thinly sliced scallions
• 3 tablespoons heavy cream
• 1/8 teaspoon cayenne pepper or more to taste
• Kosher salt
• Fresh ground pepper

Details

Adapted from epicurious.com

Preparation

Step 1

Melt butter in a large saucepan over med-heat. Add onions and thyme; cook, stirring often, until onions are soft and translucent, 10 minutes. Add flour; stir constantly 3 minutes. Add tomatoes with juices; cook over med-heat, stirring occasionally, until thickened and flavors meld, about 30 minutes. Discard thyme. Stir in scallions, cream and cayenne. Season to taste with salt, pepper and more cayenne, if desired.