Tomato Gravy (Southern USA)
Tomato and bacon are a culinary match made in Heaven, and tomato gravy is the perfect way to make use of the drippings from a fresh batch of bacon. Slather it on buttermilk biscuits, cheese grits or pretty much anything else, and take pride in the fact that you managed to make a gravy out of vegetables.
Equipment
- Whisk
- Normal Kitchen Utensils
Ingredients
- 1/4 C Bacon Grease Or Butter
- 1 C Chicken Broth
- 1/2 C Milk Or More Broth
- 1/4 C Flour
- 1 Can Diced Tomatoes 14.5 oz.
- 2 Tbsp Tomato Paste (Optional) but Highly Recommended
- Salt and Pepper to Taste
Instructions
- Heat your bacon grease in a sauce pan over medium/high heat. Ideally, you would make this gravy right after frying a batch of bacon. If that is the case, cook it in the same pan, so you can get all those crispy bits left over from the bacon.1/4 C Bacon Grease
- Add the flour to the grease to start a roux. Cook about 10 minutes, whisking constantly, until the roux takes on a color similar to peanut butter.1/4 C Flour
- Add the canned tomatoes, including the juice. The roux should start thickening almost instantly.1 Can Diced Tomatoes
- Slowly whisk in the broth until evenly incorporated.1 C Chicken Broth
- Whisk in the milk (or extra broth) and (optional) tomato paste.1/2 C Milk, 2 Tbsp Tomato Paste
- Heat until bubbling and turn off the heat. Season with salt and pepper to taste and serve.Salt and Pepper to Taste