Roasted Tomato Gravy

August 17, 2016
Photo by inpatskitchen
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

  • Makes about 2 cups of gravy
  • 2 pounds Roma tomatoes (about 8)
  • 3 tablespoons olive oil
  • 2 large cloves garlic, skins intact
  • Sea salt for sprinkling on the tomatoes
  • 3 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 cup water
  • 1 teaspoon sea salt
  • 1/2 to 1 teaspoons black pepper
  • 1/4 cup heavy cream
  • Salt and pepper for re-seasoning
In This Recipe
  1. 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.
  2. 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.
  3. 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.

See Reviews

See what other Food52ers are saying.

  • inpatskitchen
  • Alicefive

Recipe by: inpatskitchen

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!