Tomato Gravy

By carolync

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

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

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.

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.