Southern Tomato Gravy
User Reviews
4.9
Southern Tomato Gravy
Description
Southern Tomato Gravy blends the sweetness and acidity of fire-roasted tomatoes with the richness of butter, bacon grease, and cream. It begins with sautéing shallots and garlic to develop a fragrant base. A roux made with flour thickens the mixture, which is then combined with canned diced tomatoes. Crushing the tomatoes to desired lumpiness balances texture and body. The gravy simmers until thick and bubbly.
Brown sugar adds a gentle sweetness that mellows the tomato's acidity, while grated Parmesan cheese and added butter enrich and smooth the gravy's finish. Seasoning with salt and cracked black pepper completes the flavor profile. Straining the gravy before finishing yields a refined, smooth sauce, ideal for pouring over warm biscuits or fried dishes.
This gravy offers a luscious option for breakfast or comfort meals. It can be adjusted in thickness with cornstarch slurry if desired and allows substitutions such as milk or chicken stock if cream is unavailable. Using real butter and quality canned tomatoes significantly impacts the final taste.
The recipe notes suggest alternatives like fresh tomatoes (seeded and crushed), substituting onions for shallots, and straining techniques for texture refinement. This guidance supports adapting the gravy while maintaining its classic flavor and consistency.
Ingredients
- 2 Tbs unsalted butter divided, sweet cream
- 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 diced tomatoes fire roasted, canned, with garlic
- ¼ Cup heavy cream
- ½ teaspoon brown sugar
- salt to taste
- black pepper to taste
- ¼ cup Parmigiano Reggiano cheese grated, fresh
- black pepper fresh cracked
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
- Use high-quality canned fire-roasted tomatoes for best flavor; if using fresh tomatoes, crush and strain seeds before cooking.
- Shallots can be substituted with half an onion if needed.
- Milk can replace cream, or chicken stock can be used for a less creamy gravy.
- Always use real butter to achieve authentic taste.
- For a smoother gravy, strain through a fine sieve before adding final butter and cream.
- To thicken more, add a mixture of cornstarch and cold water while stirring until desired consistency is reached.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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