A roux based gravy made with tomatoes is traditional served over biscuits, but can be served with meatloaf, over rice, or spooned on grits, alongside fish and with some hushpuppies.

Southern Homestyle Tomato Gravy

Southern Tomato Gravy is another one of our classic southern recipes, that goes great with those Sour Cream Biscuits I just posted a little earlier.  Totally different from what our Northeastern Italian neighbors call Sunday Tomato Gravy {what we Down South call Tomato Sauce, or Creole Gravy, or more often, just Spaghetti Sauce} meant for pasta.  This tomato gravy is the kind of gravy that us Southerners most traditionally love to eat over hot, and preferably homemade, southern buttermilk biscuits, like we do with our sausage gravy.

There are dozens of ways to make tomato gravy - this is just one of them - and, as with most southern gravy, this one starts off with a roux. Now don't freak out about the tomatoes and cast iron thing. I cook everything, including tomato, in my cast iron... with just a couple of very basic "rules." Here, we just need a nice light roux, but you'll still need to keep a close watch over it and stir constantly, making sure to also take in from around the outside edges of the skillet so it doesn't burn. You're going for a nice beige coloring.

Once you add in the veggie and broth mixture and the roux has cooled a bit, you'll start adding in the milk. This is a fairly thick gravy, so start with 1 cup of milk and add more till you reach the consistency you like. Some folks use tap water instead of milk, but I happen to prefer the creaminess for this gravy that comes from milk. And of course, you'll need some biscuits, although this is very good served over grits, mashed potatoes and rice!

Hello.

If you love tomatoes, you will love tomato gravy spooned over hot biscuits!  Give it a try and while you're at it, grab my recipe for homemade buttermilk biscuits, or mix it up and try these sour cream biscuits instead.

Recipe: Southern Homestyle Tomato Gravy

From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 10 min |

Yield: About 4 to 6 servings

Ingredients

• 2 cups of chopped tomatoes, with liquid (about 3 medium)
• 1 tablespoon of finely chopped onion
• 1 tablespoon of finely chopped green bell pepper
• 1 cup of chicken broth
• 1/2 cup of butter or bacon fat
• 1/2 cup of all purpose flour
• 1 to 2 cups of milk or water, for desired consistency
• Kosher salt & fresh cracked pepper
• Commercial or homemade biscuits

Instructions

Peel, seed and dice the tomatoes, reserving the juices. In a small pot, bring the chicken broth to a boil; add the tomatoes and juices, onion and green pepper, and let simmer while you prepare the roux.

In a separate skillet, heat the butter or bacon fat over medium heat; stir in the flour. Cook and stir over medium, stirring constantly, until roux reaches a light beige color. Quickly stir in the broth and tomato mixture, adding slowly, but continuously, until fully incorporated. Stir in the milk and season with salt and pepper, and simmer for 5 to 10 minutes or until nicely thickened. Taste and adjust seasonings. Serve over hot biscuits, with meatloaf, over rice, or spooned on grits alongside some fried catfish and with some hushpuppies on the side.

Cook's Note: I prefer the creaminess from milk, however, plain tap water may be substituted. May also substitute 1 (14.5 ounce) can of stewed/diced tomatoes, undrained, or whole tomatoes, undrained, then chopped, for the fresh tomatoes. Use a pair of kitchen shears to chop the tomatoes up right in the can. Double tomatoes if you prefer. May also be made without the onion and bell pepper if desired.

Source: http://deepsouthdish.com

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Posted by Mary on October 9, 2009

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