Tomato Gravy and Biscuits

Tomato Gravy and Biscuits

So here's a little something that you don't see everywhere, except maybe country diners and country kitchens, and that's just a shame because it's mighty satisfying.  Maybe tomato gravy and biscuits is a little too humble for the latte and cappuccino crowd, but for those of us who know good cookin', who may have a family to feed on a budget, or just crave a little nostalgia of simpler times, this is a plateful of delight.

My favorite no-fail biscuit recipe is here.

TOMATO GRAVY

4 slices bacon
2 tablespoons bacon grease (reserved from frying above 4 slices)
1 cup of onion, well chopped
1 teaspoon butter
2 tablespoons of all-purpose flour
1 15-oz can of diced tomato (I think current can sizes are 14.5 ounces)
1 cup of chicken broth
1 tablespoon of tomato paste
1/2 teaspoon sugar
1/4 teaspoon dried thyme
1/4 cup whole milk or heavy cream
Salt and pepper to taste

Fry bacon in a large skillet, remove, crumble, and set aside.  Reserve 2 tablespoons of the bacon fat.  Add the onion and saute until the onions are translucent or with the tiniest bit of golden color.  Sprinkle in flour and add butter, stir and continue to cook until the flour is absorbed.  It's going to look a little lumpy but fear not it'll smooth out.  Add the remaining ingredients except the milk/cream and bring to a tender boil, stirring occasionally to smooth out the gravy and the gravy has thickened.  Add the crumbled bacon and milk/cream and heat through.  Adjust seasoning to taste and scoop generous portions over some nice hot biscuits.