📝 About This Recipe
A true cornerstone of Appalachian soul food, this velvet-smooth tomato gravy is the ultimate comfort for a slow Sunday morning. Born from the ingenuity of mountain cooks who transformed humble garden harvests into a rich, savory masterpiece, this dish balances the bright acidity of vine-ripened tomatoes with the deep, smokey richness of bacon drippings. It is a warm, rustic hug in a bowl that captures the essence of heritage cooking in every spoonful.
🥗 Ingredients
The Fat Base
- 4 tablespoons Bacon Drippings (rendered from high-quality smoked bacon; can substitute with butter if needed)
- 1 tablespoon Unsalted Butter (for extra silkiness)
The Aromatics
- 1/2 cup Yellow Onion (very finely minced)
- 2 cloves Garlic (pressed or minced)
The Roux and Liquid
- 1/4 cup All-Purpose Flour (sifted)
- 28 ounces Canned Crushed Tomatoes (high-quality San Marzano or fire-roasted for best flavor)
- 1/2 cup Chicken Stock (low sodium, to adjust consistency)
- 1/4 cup Whole Milk (optional, for a creamier finish)
Seasonings
- 1-2 teaspoons Granulated Sugar (to balance the tomato acidity)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Thyme (crushed between palms)
- 1 pinch Cayenne Pepper (for a subtle back-end warmth)
👨🍳 Instructions
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1
Place a large cast-iron skillet or heavy-bottomed saucepan over medium heat and add the bacon drippings and butter.
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2
Once the fat is shimmering and the butter has melted, add the finely minced onion. Sauté for 4-5 minutes until translucent and just beginning to turn golden at the edges.
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3
Stir in the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to let it burn.
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4
Sprinkle the flour evenly over the onion mixture. Use a wooden spoon or whisk to stir constantly for 2-3 minutes. You are looking for a 'blonde' roux that smells slightly nutty.
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5
Slowly pour in the crushed tomatoes, stirring vigorously to incorporate the roux into the liquid without creating lumps.
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6
Add the chicken stock gradually while stirring. The gravy will begin to thicken almost immediately as it reaches a simmer.
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7
Reduce the heat to low. Stir in the sugar, salt, black pepper, dried thyme, and the pinch of cayenne.
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8
Allow the gravy to simmer gently for 10-12 minutes. Stir occasionally to prevent the bottom from scorching. The color should deepen to a rich, burnished red.
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9
Taste the gravy. If the tomatoes are particularly acidic, add the second teaspoon of sugar. Adjust salt and pepper to your preference.
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10
If you prefer a creamier, paler gravy, stir in the whole milk at this stage and simmer for an additional 2 minutes.
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11
Check the consistency; it should be thick enough to coat the back of a spoon but still pourable. If too thick, add a splash more stock.
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12
Remove from heat and serve immediately while steaming hot.
💡 Chef's Tips
For the most authentic flavor, use drippings from thick-cut hickory-smoked bacon. If using fresh garden tomatoes, blanch and peel them first, then crush them by hand for a rustic texture. Don't skip the sugar; it doesn't make the dish sweet but rather rounds out the sharp metallic notes found in canned tomatoes. Always use a cast-iron skillet if available; it provides even heat and adds a depth of flavor that stainless steel cannot match. If the gravy becomes too thick as it sits, whisk in a tablespoon of warm water or stock to loosen it back up.
🍽️ Serving Suggestions
Serve generously over hot, flaky buttermilk biscuits split in half. Pairs beautifully alongside crispy fried salt pork or thick slices of country ham. Top with two over-easy eggs so the yolks can mingle with the tomato sauce. Accompany with a side of creamy stone-ground grits. Serve with a hot cup of black chicory coffee to cut through the richness.