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Scott Peacock's Tomato Gravy
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This gravy is delectable over fried chicken, pork chops or rice; ladled over biscuits it is almost a meal in itself.
Hands on time: 25 minutes Total time: 25 minutes Serves: 4
Ingredients:
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2 tablespoons bacon fat or pan drippings from fried chicken
1 cup finely diced onion
2 large cloves garlic, finely minced
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 tablespoon all-purpose flour
1 pound tomatoes, fresh or canned, peeled, seeded and chopped into 1/3-inch pieces (3/4 cup)
1/2 cup milk
1/2 cup heavy cream
Instructions:
Heat the bacon fat or pan drippings in a heavy nonreactive skillet and add the diced onion. Sauté over medium-high heat for 5 minutes, stirring often. Add garlic, 1 teaspoon of the salt, pepper and thyme, and cook for another 5 minutes. Sprinkle in the flour and cook, stirring well, for another 2 minutes. Stir in the chopped tomatoes and remaining ¸ teaspoon salt, and cook 5 minutes longer.
Slowly stir in the milk and heavy cream and bring to a simmer. Simmer gently for 5 minutes. Taste carefully for seasoning, adding more salt and freshly ground black pepper as needed. Serve hot. — Adapted from “The Gift of Southern Cooking” by Edna Lewis and Scott Peacock ( Knopf, $29.95)
Slowly stir in the milk and heavy cream and bring to a simmer. Simmer gently for 5 minutes. Taste carefully for seasoning, adding more salt and freshly ground black pepper as needed. Serve hot. — Adapted from “The Gift of Southern Cooking” by Edna Lewis and Scott Peacock ( Knopf, $29.95)
Nutrition:
Per serving (based on 4): 225 calories (percent of calories from fat, 72), 3 grams protein, 13 grams carbohydrates, 2 grams fiber, 19 grams fat (10 grams saturated), 50 milligrams cholesterol, 873 milligrams sodium.
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