creamy tomato gravy
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!
prep time
10 Min
cook time
35 Min
method
Stove Top
yield
1 and 1/2 cup
Ingredients
- 1/2 cup butter
- 1/2 - 1 - onion, finely chopped
- 1 clove garlic, minced
- 1 - stalk celery, finely chopped
- 4 large ripe tomatoes, peeled, seeded, chopped
- 1 teaspoon fresh basil, minced, or 1/2 tsp dried basil
- 1 teaspoon fresh oregano, or 1/2 tsp dried oregano
- - pinch of dried thyme
- 1 teaspoon sugar
- 1/2 cup whipping cream
How To Make creamy tomato gravy
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Gravies
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#sauce
Keyword:
#Tomato
Keyword:
#tasty
Keyword:
#Kid Friendly
Ingredient:
Vegetable
Culture:
Southern
Method:
Stove Top
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