Tomato Gravy with Rosemary and Thyme

Something pleasing that is extra or unexpected – a perfect definition of gravy! And if gravy wasn’t good enough on its own toss in plump, ripe tomatoes, sweet onions along with fresh herbs. You’re about to experience gravy in a whole new way.

Truthfully, there’s nothing new about tomato gravy, it’s an old Southern staple. Tomato gravy served as a wonderful way to capture the goodness of summer tomatoes harvested fresh from the gardens. Basic tomato gravy is made starting with a simple roux along with onions that are cooked in butter followed by a generous pour of rich chicken stock plus a sprigs of fresh herbs.

This tomato gravy plays off those luscious tomatoes adding an herbal note. Thyme and rosemary are perfect partners for tomatoes. Adding them to this creamy gravy gently ties the flavor of the onions, the stock and tomatoes together in an unexpected and most delicious way.

Thankfully you’re not out of luck if you don’t have a garden in your backyard. Look for fresh herbs but if they’re not available you can certainly substitute with dried. A touch of brown sugar tones down the acidity in tomatoes without giving the gravy a slightly sweet profile. If you happen to can your own tomatoes, by all means use them. I’m a fan of Cento Italian tomatoes for their quality and flavor and keep them stocked in my pantry.

Pull the ingredients from your fridge and pantry and in no time you’ve got a great topping for everything from mashed potatoes to meatloaf and pork chops – and of course, hot biscuits!

Tomato Gravy with Rosemary and Thyme

2 tablespoons butter

½ cup chopped sweet onion, about half of a small onion

2 tablespoons flour

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

¾ cup chicken stock

½ teaspoon concentrated chicken base

2 sprigs fresh thyme or ½ teaspoon dried

1 sprig fresh rosemary or ½ teaspoon dried, finely crushed

½ teaspoon brown sugar

1 can plum tomatoes with juices, 14-ounces

2 tablespoons half and half

Melt the butter in a saucepan over medium heat. Add the chopped onions and cook until very tender and translucent, about 8 minutes.

Toss in the flour and stir into the onions and butter along with the kosher salt and black pepper. Continue cooking over medium heat, stirring frequently for about 3 minutes.

Pour in the chicken stock along with the thyme, rosemary and brown sugar. Stir in the tomatoes, crushing them into smaller pieces with the back of a wooden spoon. Bring the gravy to a simmer then reduce the heat to low. Cook until the gravy is thick, stirring occasionally, about 10 minutes.

Pour in the half and half, stirring to blend into the gravy and cook over low heat for an additional 5 minutes. Remove the thyme and rosemary sprigs before serving.

Makes about 2-½ cups of gravy, enough for 4 to 6 guests. The tomato gravy can be made a day in advance and refrigerated overnight.

Serve the gravy hot over a variety of meat dishes including meatloaf and pork chops. And it’s also wonderful on mashed potatoes and of course hot biscuits!