tomato gravy


Tomato gravy is a southern breakfast staple.  Tomato gravy is traditionally served over a split buttermilk biscuits topped with an over medium egg  with crumbled fried bacon

2 cloves garlic, minced, 1/2 cup yellow onions, finely chopped, 1 tablespoon salted butter, 1 tablespoon bacon drippings, 4 large ripe tomatoes, chopped, 1/4 cup heavy whipping cream, 1/4 cup chicken broth, 1/2 teaspoon Cajun seasoning salt, 1/4 teaspoon cracked black pepper, 1/4 teaspoon ground thyme, 1 tablespoon corn starch, 1 tablespoon cold water.

Get out a heavy saucepan,  add the butter and bacon drippings.  When the butter melts add the onions, saute until the onions clear add the garlic. cook for another minute. Add the tomatoes, reduce the heat to a simmer, cook for approximately 10 minutes.  Get out the potato masher, mash the tomatoes, continue to cook for another 5-7 minutes. Get out a cup add the cornstarch and cold water, stir with a fork until smooth, set aside. Add the cream, broth, salt, pepper, and thyme. Add the cornstarch mixture whisk together and cook for another 5-6 minutes or until the taste of the cornstarch is cooked out and the gravy thickens. Taste, add salt and pepper if needed, serve.

One Comment Add yours

  1. That sounds delicious!


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