Tomato Gravy Recipe
This is a classic gravy with an herby twist. It is delicious served over homemade biscuits but think outside the box and spoon it over grits or pork chops. Tomato gravy recipes usually start with a can of diced tomatoes, but we developed this one using beefsteak tomatoes for a fresh, summer taste. You will enjoy the vibrant, mildly acidic, and slightly sweet flavor that can only be gleaned from using fresh tomatoes. Make sure your tomatoes are good and ripe so that they release their liquid into the gravy. Beefsteaks are the “all purpose” tomato, ideal for sauces, BLT sandwiches and main dish salads. They are not only brilliantly red and consistent in their size, but even in a perfectly ripe state they are durable enough for any application, especially sautéing and crushing for this gravy. The blanch and shock method to remove skin doesn’t change the interior of the beefsteak, and their firm but tender texture is ideal for quick cooking methods. To remove the skin, make an X on the bottom of each tomato and put them in a pot of boiling water for no more than a minute. Using a slotted spoon, remove them from the hot water and plunge them into an ice bath or bowl of cold water. Working quickly, remove the tomatoes, one at a time, from the cold water and peel back the skin with a knife or your fingers.