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Tomato Gravy

January 9, 2013

[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves Makes about 2 1/2 cups, active time 10 minutes, total time 10 minutes

  • 1/4 cup bacon drippings
  • 1/4 cup all-purpose flour
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can diced tomatoes, with juice
  • 1 cup milk
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper

Procedures

  1. Heat bacon grease in medium saucepan over medium heat until shimmering. Add flour and tomato paste and cook, whisking constantly, until mixture darkens slightly, about 1 minute.

  2. Slowly whisk in diced tomatoes, milk, and heavy cream. Reduce to a simmer and cook until thickened, about 5 minutes, stirring occasionally. Remove from heat; season with salt and pepper to taste. Serve immediately.

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