Tomato Gravy

Name: Tomato Gravy
Cuisine: American
Ingredients: 2 cups diced tomatoes (or a 14.5-ounce can); 1 cup vegetable broth (chicken if you like); 1 cup vegetable broth (chicken if you like); 2 cups tomato sauce (or a 14.5-ounce can); Salt to taste; 2 tablespoons chopped parsley; 1 clove garlic, crushed or grated; 1 large bay leaf; 4 tablespoons butter (or pan drippings from bacon or lard); 1 cup finely diced onion; ¾ teaspoon freshly ground black pepper; ¼ cup flour; 1 sprig thyme; 1½ teaspoons smoked paprika; 4 tablespoons butter (or pan drippings from bacon or lard); 4 tablespoons butter (or pan drippings from bacon or lard)

Preparation info

Difficulty
Easy

Appears in

Taste the State

By Kevin Mitchell and David S. Shields

Published 2021

About

This recipe does not stray too far from traditional recipes. I love the flavor combination of smoked paprika and tomato, and when the gravy is served with fried okra, it takes me back to my grandmother Doris’s kitchen.

Ingredients

4 tablespoons butter (or pan drippings from bacon or lard)
1 cup finely diced onion

Americas
United States
South Carolina
Vegetarian

Method

Melt the butter or drippings in a deep skillet or Dutch oven over medium heat. Add the onions, garlic, bay leaf, thyme, smoked paprika, and black pepper. Sauté until the onions begin to soften, 2 to 3 minutes. Mix in the flour and continue to cook the roux, stirring constantly, until both the onions and the flour turn light golden brown, about 3 or 4 minutes. Don’t let the flour or onions get t