Tomato Gravy Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated August 30, 2018
20130102-235566-tomato-gravy.jpg
Photographs: Joshua Bousel

Recipe Details

Tomato Gravy Recipe

Active 10 mins
Total 10 mins
Makes 2 1/2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  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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