Tomato Gravy

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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