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Tomato Gravy
Serve this Southern tomato gravy recipe with biscuits for breakfast or meatloaf at dinner. It uses canned crushed tomatoes so you can make it any time of year.
👥 5 Servings🔥 Cook: 15 min👤 John Currence📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Melt ½ cup (1 stick) unsalted butter in a large saucepan over medium heat. Add 2 medium onions, finely chopped, and 2 sprigs thyme; cook, stirring often, until onions are soft and translucent, about ⏱️ 10 minutes. Add 2 Tbsp. all-purpose flour; stir constantly for ⏱️ 3 minutes.
medium onions, finely chopped2. all-purpose flour2 Tbsp
2
Add 1 (28-oz.) can crushed tomatoes with juices; cook over medium heat, stirring occasionally, until thickened and flavors meld, about ⏱️ 30 minutes. Discard thyme. Stir in ⅓ cup thinly sliced scallions, 3 Tbsp. heavy cream, and ⅛ tsp. cayenne pepper. Season to taste with kosher salt, freshly ground black pepper, and more cayenne, if desired. Editor’s note: This Southern tomato gravy recipe was first printed in our November 2011 issue. Head this way for more of our best recipes for canned tomatoes →
crushed tomatoes1 (28-oz.) can. heavy cream3 Tbsp
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