Southern Tomato Gravy

You have heard of the five “Mother Sauces” in culinary education, right? Well I believe in the three southern “Mother Gravies”. No, it isn’t a “thing”, but it should be. Sawmill Gravy, Redeye Gravy and Tomato Gravy are the ones I choose! This recipe is flexible and, if it isn’t like your grandma’s recipe, hush! You keep doing yours (But please comment on what you do differently! I am always learning!) This is my family’s version!

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Tomato Gravy

Yield: 4-6

Author: Leslie Ellis

There are many recipes for tomato gravy. This savory-ish topping for biscuits or Chicken Fried Steak is a versatile sauce that is easy to whip up quickly!

Ingredients

• 3 Tablespoons of butter (or preferably bacon grease)
• 1 onion diced
• 3Tablespoons flour
• 1 (14 oz can) diced tomatoes, drained (reserve liquid)*
• 1/2 cup whole milk (skim milk or even half and half work - whatever you have)
• Salt and Pepper to taste (3/4 tsp each?)

Instructions

1. Melt the bacon grease in a skillet over medium heat.
2. Add the onion and saute until soft but not browned
3. Sprinkle flour over the sauteed onions and grease. Stir until completely incorporated. This takes a bit so be patient.
4. When the flour is fully incorporated, stir in the tomatoes, milk, salt and pepper and simmer for 3-5 minutes, stirriing occasionally until thickened. If too thick, add a bit of the tomato liquid and simmer until the desired thickness

Notes

This is great on breakfast biscuits, hamburger steak, or even chicken fried steak. However this gravy SINGS on mashed potatoes!

*I like to add a bit of garlic as I add the canned tomatoes if I am serving for dinner. Better yet, buy the canned roasted tomatoes with garlic!