Tomato Gravy
Wednesday, April 12, 2023
Tomato Gravy is a condiment that should replace ketchup in most instances. Typically simply served over some eggs, grits, or even just a biscuit. As with all tomato-based things they are only as good as the tomatoes they are made with. It’s easy to look at a spoon of tomato gravy and things it's no more than spaghetti sauce. Though there is something special about the simplicity of stewed tomatoes from the garden thicken with a rendered pork fat roux. It's meant to be savory with acid.
Ingredients
2 large tomatoes
3 Tbsp. rendered bacon fat
3 Tbsp. all-purpose flour
1½ cups chicken stock
Instructions
Fill a large sauce pan with water and bring to a boil.
In the meantime, using a paring knife make a small x at the bottom of each tomato just piercing the skin.
In a large bowl, prepare an ice bath.
Place the tomatoes in the boil water for 30 seconds and then quickly place the tomatoes in a ice water bath and allow to cool.
Once cooled, the skin of the tomatoes should peel easily. Peel both the tomatoes, compost the skin, core them and then dice them.
Over medium heat, melt the bacon fat in a large skillet.
Test the heat of the bacon fat by adding a pinch of the all-purpose flour to it. If it sizzle then its ready. Whisk the remaining flour into the skillet, to create a roux.
Keeping whisking the roux when it begins to brown and has a nutty smell to it, begin to whisk in the chicken broth until smooth.
Add the tomatoes and it juices and allow to simmer to thicken, about 5 minutes. Salt and pepper to taste.
Tags
Condiment
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