This store requires javascript to be enabled for some features to work correctly.

Cured

Fresh

Gear

Gift Cards

Recipes

Our Story

Tomato Gravy

Name: Tomato Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 2 large heirloom tomatoes; 3 Tbsp. rendered bacon fat; 3 Tbsp. all-purpose flour; 1 ½ cups chicken stock

Tomato Gravy is a condiment that should replace ketchup in most instances. Typically simply served over some eggs, grits, or even just a biscuit. As with all tomato-based things they are only as good as the tomatoes they are made with. It’s easy to look at a spoon of tomato gravy and things it's no more than spaghetti sauce. Though there is something special about the simplicity of stewed tomatoes from the garden thicken with a rendered pork fat roux. It's meant to be savory with acid.

Kitchen Items Needed

All products featured on Swine & Sea are all product that I use on a daily basis. However, when you buy something through the retail links below, we earn an affiliate commission.

Recipe

2
large heirloom tomatoes
3 Tbsp.
rendered bacon fat
3 Tbsp.
all-purpose flour
1 ½ cups
chicken stock
Kosher salt
freshly ground black pepper

Step 1

Fill a large sauce pan with water and bring to a boil.

Step 2

In the meantime, using a paring knife make a small x at the bottom of each tomato just piercing the skin.

Step 3

In a large bowl, prepare an ice bath.

Step 4

Place the tomatoes in the boil water for 30 seconds and then quickly place the tomatoes in a ice water bath and allow to cool.

Step 5

Once cooled, the skin of the tomatoes should peel easily. Peel both the tomatoes, compost the skin, core them and then dice them.

Step 6

Over medium heat, melt the bacon fat in a large skillet.

Step 7

Test the heat of the bacon fat by adding a pinch of the all-purpose flour to it. If it sizzle then its ready. Whisk the remaining flour into the skillet, to create a roux.