Swine & Sea — Tomato Gravy — French Creole Recipe

Tomato Gravy

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.

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.

    • Step 8

  • Keeping whisking the roux when it begins to brown and has a nutty smell to it, begin to whisk in the chicken broth until smooth.

    • Step 9

  • Add the tomatoes and it juices and allow to simmer to thicken, about 5 minutes. Salt and pepper to taste.