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Makes
about 2 cups of gravy
Author Notes
Roasting tomatoes intensifies their flavor for this simple tomato gravy to serve with biscuits, rice, polenta or even mashed potatoes. Pure tomato heaven! —inpatskitchen
Ingredients
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2 pounds
Roma tomatoes (about 8)
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3 tablespoons
olive oil
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2
large cloves garlic, skins intact
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Sea salt for sprinkling on the tomatoes
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3 tablespoons
unsalted butter
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2 tablespoons
all purpose flour
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1 cup
water
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1 teaspoon
sea salt
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1/2 to 1 teaspoons
black pepper
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1/4 cup
heavy cream
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Salt and pepper for re-seasoning
Directions
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Pre heat your oven to 350F. Slice the tomatoes in half, lengthwise, and scrape out the seeds. Place the garlic and tomatoes, cut side up, on a parchment lined baking sheet, drizzle with the olive oil and sprinkle with a little salt. Roast for 1 hour and then let cool.
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Melt the butter in a medium sauce pan. Whisk in the flour and continue to whisk over medium heat until you get a light brown roux.
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Dice the tomatoes and add them to the roux along with the salt and pepper. Squeeze the garlic out of the skins and stir them in also. Add the water, stir and simmer the mixture for about 5 minutes. Stir in the cream and adjust for salt and pepper.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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