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Try this Tomato Gravy anytime, but
especially when the tomatoes are at full peak in the summertime.
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Tomato Gravy
3 thick slices bacon, chopped
2 large shallots, minced
2 T. unbleached, all-purpose flour
3 C. finely chopped, peeled, red ripe tomatoes or 1 (28 oz.) can whole tomatoes,
drained, with juice reserved, then chopped
Salt and freshly ground black pepper
Fry bacon in a medium skillet until golden and partially crisp, about 3 minutes.
Stir in shallots and continue cooking until soft and translucent, about 5
minutes longer.
Sprinkle flour over mixture and stir and cook for 1 minute. Add tomatoes and
juice, and simmer until reduced and thickened into a gravy-like sauce, 8 to 10
minutes with fresh tomatoes, 3 to 4 minutes with canned. Season generously with
salt and pepper.
Serve warm over grits, under fried fish or with other dishes.
Makes 4 servings.
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