Southern Tomato Gravy

Name: Southern Tomato Gravy
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving
Ingredients: 2 Tbs Sweet Cream Unsalted Butter; 1 tbs bacon grease; 1 shallot minced; 1 clove garlic minced; 1 teaspoon kosher salt; 1 Tbs all purpose flour; 1 14.5 oz can Fire Roasted Diced Tomatoes with garlic; ¼ Cup heavy cream; ½ teaspoon brown sugar; salt and pepper to taste; ¼ cup grated fresh parmigiano reggiano cheese; fresh cracked black pepper

User Reviews

4.9

78 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
6
Calories
220 kcal
Course
Side Dish
Cuisine
American

Southern Tomato Gravy

Alina Barrett

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Ingredients

Servings

2 Tbs Sweet Cream Unsalted Butter divided
1 tbs bacon grease
1 shallot minced
1 clove garlic minced
1 teaspoon kosher salt divided
1 Tbs all purpose flour
1 14.5 oz can Fire Roasted Diced Tomatoes with garlic
¼ Cup heavy cream
½ teaspoon brown sugar
salt and pepper to taste
¼ cup grated fresh parmigiano reggiano cheese
fresh cracked black pepper

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Instructions

In a stainless steel frying pan melt 1 Tbs butter on the stove top over medium heat and add the 1 Tbs bacon grease. When melted add the shallot and garlic and cook until fragrant and starting to brown (about 3 minutes or so).
Add ½ teaspoon salt to the frying pan. Add 1 Tbs flour to the pan and cook over medium heat for 1-2 minutes (this allows the raw flour taste to cook out of the flour).
Add the can of tomatoes all at once with the water from the can. Use a potato masher and smash and crush the tomatoes some until the sauce is the desired "lumpiness" that you will like. Stir and heat until thickened and bubbly. Add the cream. Add brown sugar and return to bubble. Taste and add salt and pepper to taste. Turn off the burner and add the other tbs of butter as well as the grated cheese. Stir to melt. As soon as melted, serve. Garnish with fresh cracked black pepper.

Notes

If using fresh tomato, smash the tomatoes and then strain off the seeds.
Use the best canned tomatoes you can for this recipe, it really makes a difference.
It is fine to substitute a ½ onion for the shallot.
Use milk if you need to instead of cream.
It is ok to use chicken stock instead of milk or cream if you do not want creamy tomato gravy
Always use real butter
For restaurant quality tomato gravy, strain the gravy through a fine sieve kitchen strainer before adding the final butter and cream. This will remove any tiny bits of tomato and shallot, etc. and leave a thin fine liquid for your gravy.
If you want to thicken your gravy more,in a separate cup whisk together 1 Tbs corn starch with 1 Tbs cold water. It will begin to look like milk. Add this to your hot gravy and stir. Repeat until your gravy is as thick as you like.