1105 E. King Street Lancaster , PA 17602
Southern Tomato Gravy
This Southern Alabama Gravy is most likely my favorite way to start the day and why not? This sometimes sweet and occasionally garlicky delight brightens the start to any day.
Keith had always talked about growing up and loving this warm addition to everything on eats first thing in the morning, biscuits, eggs, sausage or toast. My recipe is my own version of this southern staple. Often the recipe calls for brown sugar or garlic I use neither I prefer balsamic vinegar. We serve it with both Scotch Eggs and a Deconstructed Strata at the BnB. It could not be easier to make and loved by all.
Ingredients:
3 Tbsp. EVOO
1/2 cup diced smoked chicken (rather than bacon)
1/2 cup-diced yellow/white onion
2 - 28 oz. cans Furmano, quality petite-diced tomatoes (with juice)
1 - 14 oz. can Furmano, quality petite-diced tomatoes (drain juice)
1/4 cup quality balsamic vinegar
2 tsp. kosher salt
1 tsp. pepper
3/4 cup heavy cream
4 Tbsp. unsalted butter
4 Tbsp. unbleached AP flour
Directions:
In a 4 quart chefs pan
Med high heat sauté’ diced chicken (pork) until beginning to brown 7-8 minutes. Add onion and cook until beginning to brown, an additional 5-6 minutes then add the diced tomatoes to the pan and continue heating 20-25 minutes until the tomatoes are beginning to soften and come together.
Using an immersion blender breakdown the tomatoes, chicken and onions until well blended into an even consistency. It should have a bit of tomato texture to the gravy.
Add 3/4 cup heavy cream to the gravy and heat through.
Make the Roux: roux (also rue) is a substance created by cooking wheat flour and fat (traditionally butter) and used to thicken.
In a small sauce pan add:
4 Tbs AP Flour
4 Tbs unsalted butter (never use salted butter)
Heat butter until just beginning to foam and then whisk in the flour, reduce the heat to low continuing to cook 3-4 minutes to remove the flour taste and making it taste toasty. Do not allow to brown, add the roux to the hot tomato mixture, stir until completely mixed, it will begin to thicken, reduce the heat to low and retain
The gravy can be held for up to 2 hours, with occasional stirring.
Serves 14
Dietary Facts:
Calories: 77
Carbs: 7.3g
Protein: 1.7g
Sugars: 4.3g
Fats: 4.2g
Preparation Time:
20 minutes
Cook Time:
45 minutes
