True Southern Tomato Gravy is an old-time favorite that relies on little more than leftover pan drippings, a touch of flour and tomatoes. At first glance, it is easy to mistake this incredibly flavorful topping for pasta sauce however, it is anything but. Better suited for your favorite homemade biscuits, cornbread or cheese grits, tomato gravy can make its way to the table quickly without a lot of fuss. Go "old school" and create this satiny and luxurious accompaniment that also goes well with steaks, chops, vegetables, you name it!
2 - 28 oz. cans whole plum tomatoes, with juice
1/4 cup bacon fat (or butter)
1/4 cup flour
2 Tablespoons onion, fresh minced
2 Tablespoons yellow or red bell pepper, minced
1 Tablespoon brown sugar
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Cajun seasoning, or to taste
1/2 cup water or milk
Directions
Dump tomatoes in a bowl and smash with a fork or just squish between your clean fingers. (My personal choice!)
In a large skillet, heat the bacon fat (or butter, but bacon fat gives it an extra dimension of flavor!) over medium heat; stir in the flour. Cook, stirring constantly until roux reaches a light beige color and smells slightly nutty.
Add the onion and bell pepper and cook for 2 - 3 minutes, continuously stirring. Add tomatoes with their liquid, sugar and seasonings. Simmer for 5 - 10 minutes, adding additional water or milk, only if needed, to reach desired consistency. Taste and adjust seasonings.
Serve over hot biscuits, cheesy grits, meatloaf, fish, whatever!
Cook's Note: You could use canned diced tomatoes instead of whole but I believe the whole tomatoes provide much more flavor! This recipe serves approximately 4 hungry people and takes 20 minutes of total preparation using your stovetop.