Hey all! Sorry I’ve disappeared for a bit, but I’ve been sick. Norovirus. And it Took Me DOWN!!!!! But, I’m feeling a bit better and ready to look and talk food again, just not ready to cook or eat it yet! I promised this one awhile back, so here ya go….
Southern Tomato Gravy
Southern Tomato Gravy
This gravy is to die for.
Throw-yourself-under-a-bus. Jump-off-the-side-of-a-building. Go-on-a-long-walk-off-a-short-pier.
That said, once you make it, you will not be able to stop.
It is addictive.
You will start trying to make up dishes to create just to smother in this groovy gravy.
It’s that ridiculous.
Here ya go.
Over Awesome Thick Bone In Pork Chops
So, yeah, under all that gravy is a HUGE Bone In Pork Chop. I should have taken the picture BEFROE I put on the actual amount of gravy on that my husband (and I!!!!) used. Whoops! I know I should be embarrassed….but I’m not. Oh, just you wait. You’ll see….you cant even help it. Its. Just. That. Good. On the healthy plus side, I did serve it with a HEAPING portion of super garlicky lemony kale. Excellent pairing! Absolutely fantastic. Oh, and we might, MIGHT have had some fresh local sourdough I had sliced. I had a beautiful plate of oil and vinegar to dip it in, but somehow we both ended up moping our plates with it instead. Sorry, but Gravy trumps Oil and Vinegar.
We threw these bad boys on the smoker….and they turned out PERFECT.
Be sure to let your meat rest for at least 5 mins when it comes off the grill!!!
Peppers, Tomatoes, Onions
Your Veg getting gorgeous in the Cast Iron Skillet.
It’s Gravy, Baby!
Before Serving, Add Parsley and Adjust Seasonings!
There’s a whole lotta LOVE on this plate!
A plateful of southern food at it’s finest!
Southern Tomato Gravy
2 tsp Good Organic EVOO
1 Vidalia Onion chopped (white/yellow)
1 Orange Bell Pepper chopped (red/yellow)
1 Cup Baby Heirloom Tomatoes chopped or quartered (grape/cherry)
2-3 Organic Garlic Cloves minced
1 Jalapeño or Red Chile diced (optional, or 1/2 tsp cayanne)
2 T King Arthur Flour
2 T Good Organic Butter (bacon grease!!!!)
4 T Organic Parsley chopped
1/2 Cup White Wine (one that you would drink yourself! Don’t be a cheapie!!)
3/4 Cup Organic Heavy Whipping Cream (half&half/whole milk/combination)
1 T Worcestershire Sauce
1/2 tsp Coarse Ground Pepper
*Preheat Cast Iron Skillet over Med. Chop Onion, Pepper(s) and Tomatoes. Heat 2 tsp EVOO in CI Skillet. Add Veggie and season with Salt & Coarse Ground Pepper. Turn to Med-Low and sauté for 5 mins or until starting to soften. Add Garlic. Cook another 2 mins or until garlic is fragrant. Add 2 TBSP Butter & Flour and cook for 2-3 mins mixing around and stirring with a wooden spoon. Be sure to do this step or your gravy will not taste as good!!! When the flour is cooked out, add the wine. Mix and scrape the bottom of the skillet to start to incorporate the liquid. Let it bubble and add a little more. Then start to add your Cream slowly. Mix. Add. Stir. Wait. Mix. Add. Stir. Wait. Until it starts to get nice and thick. When it gets to the desired consistency, turn to low. Add Worcestershire and 3 T Parsley. Taste for seasoning. Adjust. Serve. Garnish with Parsley.
Groovy Gravy Tips
- As always, make it your own. If you do not like heat and spice, completely omit the jalapeño, chile or cayenne. No biggie. Depending on who and what I am serving it with, I sometimes leave it out myself!
- Most recipes use Rotel or canned diced tomatoes instead of fresh tomatoes, so that is always an option if you don’t have fresh on hand. I prefer to use all fresh, organic local or homegrown ingredients whenever possible. Just be sure to wash and slice your tomatoes first and spread them out on a paper towel. Sprinkle with SALT and let them sit for a bit to release excess moisture! It jacks this gravy up to a whole new level of homemade fresh deliciousness!!!
- If you want to change up the flavor a bit, try adding some fresh basil or thyme to it…….then if you thin it out a tad more….with a little more white wine, it becomes an AMAZING pasta sauce in the summer. I’d use a nice Red Wine in the winter to make it more of a ragu type sauce!
- Making a Good Gravy starts with a Roux. The secret to Roux is super easy. Equal Parts of FAT and FLOUR. You can mix this up in different combinations, but basically use: FAT = butter, oil, grease etc and FLOUR = white, whole wheat, etc The standard measurements is 2 T each.
- If ya wanna rock it out and really blow the socks off guests, I highly recommend to try it, what I like to call, Grandma-Style by replacing the 2 T Butter with….wait for it…..BACON GREASE. That’s right, I said it… Bacon. Grease. The fatty goodness that all our grands and great grands and their great great grands would have used. It adds a HUGE amount of deep sweet smokey flavor that just can’t be matched. I’m not saying that this might or might not have been the way that I may or may not have prepared it. But if you happen to keep it bottled up in a mason jar like some kind of prize, use it NOW!
- As far as the Heavy Whipping Cream….you’re making a Gravy, not a weight-watchers special. Now, to keep it Grandma-Style…you gotta use the cream. If your’e making it for company or for a special occasion…cream. But, if you want to cut some calories and still have it jam packed full of flavor use Whole Milk or Half and Half instead and just 2 TBSP of Cream. Or try and mix them 50/50. I never like Fat Free ingredients because they are usually jacked up full of other harmful fillers and ingredients. Just my opinion.
The next morning there may have been some Grandma- Style Southern Tomato Gravy leftover.
There may have also been some Sausage Gravy left from breakfast a few days ago.
They might have met each other.
They might have liked it.
Yes. That might have actually happened.
I’m calling it Groovy Gravy.
And, damn, is it GOOD!!!!
Breakfast is Served!
By the way, I’m working on my new website!!! Hopefully it’ll be up soon!
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