My Tomato Gravy

My tomato gravy

 

2 cans fire roasted tomatoes pureed

1 small onion diced

2 garlic cloves minced

½ cup of half&half

1 tsp. dried thyme

Salt & pepper to taste

1 Tbs. bacon grease

1 Tbs. oil

1 heaping Tbs. of flour mix in water to make a slurry

 

Puree the roasted tomatoes; I used a small emersion blender. In a medium sauce pan add the bacon grease and oil on med. high heat. Add the onions and stir until soft about 5 minutes. Add the garlic and thyme and stir a couple of minutes. Add the tomatoes and salt & pepper; turn the heat down & simmer 15 to 20 minutes. Add in the half & half; return to a boil and add the flour slurry. When it thickens a little keep warm until ready to use. This is good served over butter milk biscuits.

 

Note: If tomatoes are in season you can use 2 lbs. in place of the canned. It may be better to cook them before pureeing. If you can’t find fire roasted any diced tomatoes would work. 

Comments