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From Haley’s kitchen

Tomato Gravy

The tomatoes need real time to caramelize in that butter, which is what gives this gravy its deep, savory sweetness instead of tasting watery or thin. Don't skip the browning step, those golden bits stuck to the pan are doing all the flavor work.

Tomato Gravy
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Tomato Gravy

Yield: 3 cupsPrep: 5mCook: 5mTotal: 10m

Gather

Ingredients

  • 10-12 small cherry tomatoes cut in half
  • 1 stick unsalted butter cubed
  • 1/4 cup all-purpose flour
  • 1 tsp salt (more to taste)
  • 1 tsp pepper (more to taste)
  • 2 cups chicken or beef stock (I used my reserved cooking juices from a pot roast, but the broth will work just fine.
  • 1 TBS heavy cream (optional)
  • 1 small onion

Let’s cook

Steps

  1. In a large 10-inch skillet, melt your butter over medium heat.
  2. Chop the onion and toss into the melted butter. Toss in the tomato halves. Cook 8-10 min, or until the onions & tomatoes are tender and golden brown. (The gravy will be much better if you make sure the onions and tomatoes are cooked through and golden brown.)
  3. Sprinkle the flour, salt, and pepper into the skillet. Whisk well. Cook 1-2 minutes making a roux.
  4. Pour in the 2 cups of hot beef or chicken stock. (Make sure it is hot or the flour mixture will get clumpy.)
  5. Cook 4-5 minutes or until desired thickness. Add in the heavy cream if desired. If the gravy is too thick add water until desired thickness. Sprinkle more salt & pepper to taste.
  6. Serve over biscuits and enjoy. (:

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