Fall Tomato Gravy

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Fall Tomato Gravy

Perfect for ugly fall tomatoes, still juicy but somewhat neglected, weather-worn, nibbled on the edges.

There was a story about gravy. Or at least the beginnings of one, the first line bright and tempting.

I was in the garden, culling the tomato crop, contemplating what to do with tiny pumpkins, what to make for breakfast and sprawling dahlias when it came to me- the first sentence. I knew, no I KNEW, that I should go inside and write it down, that autumn gift of a beginning. But I ignored my better instincts and it is gone. The words are gone and all that’s left is gravy.

A shame because tomato gravy is pretty much impossible to make look appetizing so some pretty words would be welcome now. Don’t believe me? Google it, but later. Not now! Don’t do it now. Wait until you’ve tasted your own homemade tomato gravy and the lingering memory of bacon melded with sweet tomato goodness is still fresh enough to override the visual catastrophe that is tomato gravy.

Fall Tomato Gravy

Ingredients

• 1/2 pound bacon strips, diced
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher diamond salt, slightly less if using canned tomatoes.
• black pepper to taste
• hot sauce to taste- usually a couple of shakes (Crystal is my favorite but Tabasco or another Louisiana style hot sauce will also be just fine)
• 6-8 fresh heirloom tomatoes and their juices- cleaned of the nasty bits, peeled if necessary, and roughly chopped.
• Tomato juice or stock if necessary to thin the sauce

Directions

1. Cook bacon until crisp, remove from pan to drain and discard all but about 2-3 tablespoons of bacon grease.
2. Cook the onion in the bacon drippings over medium low heat until tender- usually about 10-15 minutes.
3. Stir in flour, salt and pepper; cook and stir over low heat until flour is completely incorporated into the oil and has just begun to brown.
4. Add the tomatoes and their juices; stir well. Bring to a simmer, stirring to throughly combine and to crush the tomatoes into bits. If you need to add more liquid do so in a steady stream once the original tomato bits have been completely combined with the flour.
5. Reduce heat and continue to cook, uncovered, for 10-15 minutes or until thickened, stirring occasionally.
6. Serve hot over fresh made biscuits- like these green chile and cheese biscuits or these whole wheat biscuits for two– you can either add the bacon bits directly to the gravy in the last few minutes of cooking or sprinkle them over the top of the finished dish to keep them crispy. Add egg (optional)

Recipe is based off this one from Taste of Home which uses canned tomatoes.

And this video is here because there is no fiction.

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Fall Tomato Gravy

Perfect for ugly fall tomatoes, still juicy but somewhat neglected, weather-worn, nibbled on the edges.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Side Dish

Cuisine gravy

Servings 6 -8 servings

Ingredients

  

1x2x3x

• 1/2 pound bacon strips diced
• 1 medium onion finely chopped
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher diamond salt slightly less if using canned tomatoes.
• black pepper to taste
• hot sauce to taste- usually a couple of shakes Crystal is my favorite but Tabasco or another Louisiana style hot sauce will also be just fine
• 6-8 fresh heirloom tomatoes and their juices- cleaned of the nasty bits peeled if necessary, and roughly chopped.
• Tomato juice or stock if necessary to thin the sauce

Instructions

 

• Cook bacon until crisp, remove from pan to drain and discard all but about 2-3 tablespoons of bacon grease.
• Cook the onion in the bacon drippings over medium low heat until tender- usually about 10-15 minutes.
• Stir in flour, salt and pepper; cook and stir over low heat until flour is completely incorporated into the oil and has just begun to brown.
• Add the tomatoes and their juices; stir well. Bring to a simmer, stirring to throughly combine and to crush the tomatoes into bits. If you need to add more liquid do so in a steady stream once the original tomato bits have been completely combined with the flour.
• Reduce heat and continue to cook, uncovered, for 10-15 minutes or until thickened, stirring occasionally.
• Serve hot over fresh made biscuits- like these green chile and cheese biscuits or these whole wheat biscuits for two- you can either add the bacon bits directly to the gravy in the last few minutes of cooking or sprinkle them over the top of the finished dish to keep them crispy. Add egg (optional)

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