Tomato Gravy
A creamy tomato gravy with bacon drippings, diced tomatoes and a quick roux, made for spooning over anything that wants a savory boost.
Prep 5 min · Cook 8 min · Total 13 min · Makes about 3 cups
Ingredients
- 1/4 cup bacon drippings
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- 1 can diced tomatoes, with juice
- 1 cup milk
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
Directions
- Warm the bacon grease in a medium saucepan set over medium heat, just until it looks glossy and hot. Whisk in the flour and tomato paste, then keep whisking as the mixture cooks and deepens a bit in color, about 1 minute.
- Pour in the diced tomatoes gradually while whisking, then whisk in the milk and heavy cream. Lower the heat so the gravy gently simmers, and cook, stirring now and then, until it thickens, about 5 minutes.
- Take the pan off the heat, then add salt and pepper to taste. Serve right away.