Fall Tomato Gravy
Perfect for ugly fall tomatoes, still juicy but somewhat neglected, weather-worn, nibbled on the edges.
Servings 6 -8 servings
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
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)