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!
Cook Time 30 minutesmins
Course Sauces
Servings 2-½ cups of gravy
Equipment
small saucepan
Ingredients
2tablespoonsbutter
½cupchopped sweet onion, about half of a small onion
2tablespoonsflour
½teaspoonkosher salt
¼teaspoonfreshly cracked black pepper
¾cupchicken stock
½teaspoonconcentrated chicken base
2sprigs fresh thyme or ½ teaspoon dried
1sprig fresh rosemary or ½ teaspoon dried, finely crushed
½teaspoonbrown sugar
1canquality tomatoes with juices, 14-ounces
2tablespoonshalf 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.