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.
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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
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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.
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.