Tomato gravy
Instructions:
- 3 cups finely chopped tomatoes;
- 1 teaspoon kosher salt, plus more to taste;
- 2 tablespoons bacon drippings (see note) or butter;
- 1⁄2 cup finely chopped onion;
- 3 tablespoons instant or all-purpose flour;
- 1⁄2 cup whole milk;
- Ground black pepper, to taste.
- Stir together the tomatoes and salt in a medium bowl and set aside to give the tomatoes time to release some juice.
- Meanwhile, heat the drippings in a large, heavy skillet (preferably cast-iron) over medium-high heat. Stir in the onion and cook, stirring often, until softened, about 5 minutes.
- Sprinkle in the flour and cook, stirring continuously, for 2 minutes; reduce the heat as necessary to prevent the flour from scorching.
- Stir in the tomatoes and their juices. Reduce the heat to low and simmer, stirring often, for 5 minutes.
- Stir in the milk and simmer, stirring slowly and continuously, until the gravy is thick enough to coat the back of a spoon, about 5 minutes. Season with salt and pepper. Serve hot.
- Note: If you need to fry bacon to get drippings to make this gravy, you’ll need about 4 thick slices. Cut the bacon crosswise into thin strips and cook over medium heat in the skillet until crisp. Use a slotted spoon to transfer to paper towels to drain, leaving the drippings in the skillet. Stir the cooked bacon into the gravy just before serving.