The definition of tomato gravy is determined by the place you search it. First, let’s be clear: This isn’t “gravy” as within the tomato sauce Italian American nonnas simmer on their stovetops on Sunday. “Tomato gravy is to completely different individuals what they need it to be,” explains Southern chef John Currence in his e-book Massive Unhealthy Breakfast: The Most Necessary E-book of the Day. In Cajun cooking, it’s made with tomatoes, peppers, and a roux, and in Appalachian delicacies, it’s a wealthy gravy that’s usually served at breakfast, spooned over selfmade biscuits or grits.
This recipe, which Currence developed for a 2011 Thanksgiving unfold, is from the Appalachian camp. In some, a roux is made with bacon grease drippings, however this one makes use of butter (making it a beautiful vegetarian different to sausage gravy). Recent tomatoes shine right here when in season; the remainder of the 12 months, canned tomatoes work advantageous. A smidge of cayenne wakes up the flavors and cuts by means of the richness, however should you’re a heat-seeker, be at liberty so as to add extra to style. Keep in mind that stewed tomatoes are excessive in acid, which may eat away at a cast-iron skillet’s seasoning, so go for a stainless-steel saucepan when making this.
Past breakfast and holidays, this sauce is great drizzled over meatloaf and mashed potatoes or grilled pork tenderloin and cornbread—or used as a dip for grilled cheese troopers.
