Tomato “gravy” is a uniquely Appalachian specialty and a wonderful way to use summer-ripe “maters.” Serve it with biscuits, over scrambled eggs or polenta (or grits, of course), or spoon it over grilled chicken or fish.
You can use any type of tomato for this, but regular ole beefsteaks are perfect. If you want to keep this vegan, substitute plant-based butter or olive or avocado oil for the butter. Not exactly Appalachian, but whatever works for ya …
Appalachian Tomato Gravy
2 tomatoes, large and very ripe
2 tablespoons butter
½ onion, finely chopped
½ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
2 tablespoons flour
¾ cup low-sodium vegetable stock (or chicken stock)
Set a box grater in a bowl, and grate tomatoes. Discard skin.
Melt butter in a saucepan over medium heat. Add onion and a pinch of salt. Cook 3 minutes, or until tender, stirring frequently. Stir in flour and cook 1 minute, stirring constantly. Stir in tomato pulp and juice, stock and a pinch of sugar. Cook 5-10 minutes, or until thick enough to coat the back of a spoon. The cooking time will depend on the size and juiciness of your tomatoes, so if it needs more time to thicken, go with it. Taste and adjust the salt, pepper and sugar as needed.