Tomato gravy? I’ve never heard such a thing, but it sounds so good. This is unusual to me, which is why I find it so fascinating. After watching Paula Deen’s tutorial on YouTube, I was determined to try making tomato gravy. This can be made for vegetarians and vegans which I love. Instead of chicken broth, use vegetable broth. Instead of whole milk, use oat, coconut, or almond milk. Tomato gravy would be a healthier alternative rather than sausage gravy. This can be paired on top of country fried steak, chicken, or just biscuits. My best friend hates gravy, but I think I can change her mind by following this recipe. On the other hand, my other best friend loves gravy and tomatoes so this is the best of both worlds for her. This will be a hit in my house once I make this for breakfast one day.
Ingredients:
- 1/4 teaspoon garlic powder
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 tablespoons finely chopped onion
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cup chicken broth or water
- 1 14.5 can drained diced tomatoes
- salt and pepper
Directions:
First, melt the butter in the skillet and add in diced onions to cook them until they’re transparent. Then, add in the flour to make it as thick as you want to. Stir around so it doesn’t get stuck to the pan, and add the fire-roasted diced tomatoes. If you don’t like chunks of tomatoes, use puree. Fresh tomatoes can be used as well.
Next, add in your chicken or vegetable stock. Once it’s boiled, add in the milk and let it simmer until thickens.
Making tomato gravy is so simple, and now serve on top of whatever you like. I would be serving this on hot, buttery buttermilk biscuits with eggs on the side for breakfast.
