creamy tomato gravy
(1 rating)
Tomato gravy is basically a creamier version of tomato sauce, with a mellower tomato taste. My grandmother used to make it quite often; she and grandpa put it on biscuits, plain meat, eggs, cornmeal mush, and anything they felt needed a little more flavor. Grandma didn't measure much, so it was a little hard getting an exact recipe from her! This recipe is one I adapted from a cookbook recipe by chef Bert Greene, - it tastes almost exactly like I remember hers tasting!
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(1 rating)
yield
1 and 1/2 cup
prep time
10 Min
cook time
35 Min
method
Stove Top
Ingredients For creamy tomato gravy
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1/2 cbutter
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1/2 - 1onion, finely chopped
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1 clovegarlic, minced
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1stalk celery, finely chopped
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4 lgripe tomatoes, peeled, seeded, chopped
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1 tspfresh basil, minced, or 1/2 tsp dried basil
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1 tspfresh oregano, or 1/2 tsp dried oregano
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pinch of dried thyme
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1 tspsugar
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1/2 cwhipping cream
How To Make creamy tomato gravy
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1Melt 4 tablespoons butter in a large, heavy saucepan or skillet - grandma used cast iron. Add onion and garlic; cook over low heat for 5 minutes.Do not brown. Add celery and cook for 4 minutes longer.
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2Add tomatoes, basil, oregano, thyme, and sugar to the pan. Cook over medium heat, stirring frequently, for 20 minutes. Add the remaining butter, then stir in the cream. Cook until smooth and creamy, about 5 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Creamy Tomato Gravy:
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