Tomato Gravy

Name: Tomato Gravy
Yield: Makes about 5 cups
Ingredients: ½ cup (1 stick) unsalted butter; 2 medium onions, finely chopped; 2 sprigs thyme; 2 Tbsp. all-purpose flour; 1 (28-oz.) can crushed tomatoes; ⅓ cup thinly sliced scallions; 3 Tbsp. heavy cream; ⅛ tsp. cayenne pepper, plus more; Kosher salt and freshly ground black pepper

John CurrenceMakes about 5 cupsSource

sauce gravy canned tomato fall easy nut-free vegetarian southern thanksgiving breakfast

Ingredients

½ cup (1 stick) unsalted butter

2 medium onions, finely chopped

2 sprigs thyme

2 Tbsp. all-purpose flour

1 (28-oz.) can crushed tomatoes

⅓ cup thinly sliced scallions

3 Tbsp. heavy cream

⅛ tsp. cayenne pepper, plus more

Kosher salt and freshly ground black pepper

Method

Melt ½ cup (1 stick) unsalted butter in a large saucepan over medium heat. Add 2 medium onions, finely chopped, and 2 sprigs thyme; cook, stirring often, until onions are soft and translucent, about 10 minutes. Add 2 Tbsp. all-purpose flour; stir constantly for 3 minutes.

Add 1 (28-oz.) can crushed tomatoes with juices; cook over medium heat, stirring occasionally, until thickened and flavors meld, about 30 minutes. Discard thyme. Stir in ⅓ cup thinly sliced scallions, 3 Tbsp. heavy cream, and ⅛ tsp. cayenne pepper. Season to taste with kosher salt, freshly ground black pepper, and more cayenne, if desired.