Creamy Tomato Gravy
By
Martha Price
@karenella1
1
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!
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!
Rating:
★★★★★ 1 vote5
Serves:
1 and 1/2 cup
Prep:
10 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
-
1/2 cbutter
-
1/2 - 1onion, finely chopped
-
1 clovegarlic, minced
-
1stalk celery, finely chopped
-
4 largeripe tomatoes, peeled, seeded, chopped
-
1 tspfresh basil, minced, or 1/2 tsp dried basil
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1 tspfresh oregano, or 1/2 tsp dried oregano
-
·pinch of dried thyme
-
1 tspsugar
-
1/2 cwhipping cream
How to Make Creamy Tomato Gravy
- Melt 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.
- Add 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.
