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Author Notes: This isn't the kind of "gravy" or "sauce" that you serve with pasta, just a creamy white sauce with chopped tomatoes, cooked up in a cast iron skillet and served over split buttermilk biscuits. It's the kind of comfort food that you put together in late summer, when the homegrown tomatoes on the kitchen windowsill are overripe and plentiful. —Lucy Mercer
Food52 Review: If healthful eating or an aversion to canned sauces has you passing on gravy, this recipe will quickly get you back on the wagon (or in the boat). Although Southern in name, the genius tomato base keeps the flavor rich while staying light. The instructions are simple enough for a weeknight dinner and extra shortcuts (like skipping the peeling and seeding of the tomato, if you don’t mind extra “texture”) help further cut down on effort and time. As for substitutions, one tablespoon of oil versus two of butter provides equally creamy results. And when deciding how to serve, there’s of course buttermilk biscuits. But don’t forget that a plate of polenta, pulled chicken, or a simple fried egg also beg to be smothered. —Sodium Girl
- 2 tablespoons butter
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 3 large ripe tomatoes, peeled, seeded, and chopped
- 1 cup milk
- In a heavy skillet over medium heat, melt butter and sauté onion until softened. Add garlic, salt, and pepper and cook for another minute.
- Sprinkle the flour over and cook, stirring well for another couple minutes.
- Stir in the chopped tomato and cook for five more minutes. Slowly add the milk and bring to a simmer. Taste for seasoning, adjust. Serve warm with split buttermilk biscuits and a side of bacon.
- This recipe is a Community Pick!
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe