|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||4%|
|Total Sugars 3g|
|Vitamin C 12mg||58%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bacon drippings or butter, and flour, make the roux for this simple tomato gravy. A few tablespoons of tomato paste are included in the sauce, but if you are using garden-fresh, in-season tomatoes, the extra flavor boost might not be necessary. Some milk or cream makes for a creamy sauce, but stock or water may be used for a lighter sauce.
Serve the tomato gravy over freshly baked biscuits, mashed potatoes, rice, or pasta. The sauce would be delicious with cooked green beans or slices of meatloaf as well. It's a versatile sauce with lots of possible flavor additions.
2 large tomatoes, peeled, cored, and chopped
1 cup low sodium chicken stock
1/4 cup bacon drippings, or unsalted butter
1/4 cup all-purpose flour
1/2 to 1 cup milk, cream, water, or chicken stock
2 to 3 tablespoons tomato paste, optional
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon finely chopped parsley, for garnish
Gather the ingredients.
Put the chopped tomatoes in a saucepan with 1 cup of the chicken stock. Place the saucepan over medium-high heat and bring to a boil.
Reduce the heat to low and continue to simmer the tomatoes while you prepare the roux.
Put the bacon drippings or butter in a medium saucepan and place it over medium-low heat.
When the fat has melted and the foaming subsides, add the flour.
Cook, whisking constantly until the roux is just light brown. It should be about the color of peanut butter. Don't let it burn.
Remove the pan from the heat and gradually stir in the simmering tomato and broth mixture.
Return the tomato mixture to the heat and stir in 1/2 cup of milk, cream, water, or stock.
Whisk in tomato paste, to taste, along with kosher salt and freshly ground black pepper. Cook, stirring until hot and bubbling.
Garnish the sauce with a sprinkling of chopped fresh parsley and serve.
- Substitute 1 can of good-quality diced tomatoes or stewed tomatoes (finely chopped) for the fresh tomatoes.
- Add 1/2 teaspoon of onion powder or a few tablespoons of finely chopped onion to the simmering tomatoes and chicken broth.
- Add a few tablespoons of finely chopped bell pepper to the simmering tomatoes and chicken broth.
- Add 1 small clove of finely minced garlic or 1/4 teaspoon of garlic powder to the simmering tomatoes.
- Chop a rib of celery and add it to the simmering tomatoes.