Tomato “gravy” is a uniquely Appalachian specialty and an excellent 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 …
Tomato Gravy Recipe Notes
- Heirloom tomatoes would work fine for this gravy, but it’s not the best recipe to show them off. Stick with with beefsteak tomatoes, Romas, or a similar affordable variety.
- Cooking the flour in the fat gives the gravy a beautiful silky consistency. Don’t skip this step!
Use grated raw tomato in this vinaigrette>>
Appalachian Tomato Gravy
Silky tomato gravy is just the thing to make with ripe summer fruit.
Equipment
- 1 box grater
- 1 saucepan
Ingredients
- 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)
- Pinch sugar
Instructions
- 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 for 3 minutes or until tender, stirring frequently. Stir in flour and cook for 1 minute, stirring constantly. Stir in tomato pulp and juice, stock, and a pinch of sugar. Cook for 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. (Makes about 2½ cups.)