Tennessee Tomato Gravy
Tomato gravy is a hill country favorite. This particular recipe adaptation comes from, and with my thanks to, Lynne Tolley and Pat Mitchamore, authors of “Jack Daniel’s The Spirit of Tennessee Cookbook.” The tomato gravy can be cooked after frying salt pork, bacon, pork chops, or ham.
2 tablespoons drippings
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 cups peeled, seeded, and chopped tomatoes
Chicken stock and water as required
1/2 teaspoon powdered thyme
1 1/4 teaspoons sugar
Salt and pepper to taste
In a frying pan containing around 2 tablespoons of drippings, sauté onion until tender. Mix in flour and cook several minutes. Add tomatoes; stir well. Water or chicken stock may be required here (to reach desired consistency), depending on the liquid available from the tomatoes. Season with thyme, sugar, salt and pepper. Cook over low heat, stirring occasionally, until gravy thickens. Yields 2 cups gravy.
Contributed by Smokehouse Ham, Spoon Bread, & Scuppernong Wine (Tennessee)
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