Tomato Gravy with Rosemary and Thyme
This tomato gravy plays off those luscious tomatoes with 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 way. 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!
Equipment
- small saucepan
Ingredients
- 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 quality tomatoes with juices, 14-ounces
- 2 tablespoons half and half
Instructions
- 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.
- The tomato gravy can be made a day in advance and refrigerated overnight.
Notes
Makes about 2-½ cups of gravy, enough for 4 to 6 people.