Tomato Gravy

A savory tomato gravy from Art of the Biscuit with Karl Worley, built with slow-cooked onions, crushed tomatoes, brown sugar, cream, lemon juice, and cayenne.

Ingredients

1/2 cup (1 stick) unsalted butter

2 medium onions

finely chopped

2 sprigs thyme

1 bay leaf

1/2 teaspoon cumin

1/2 teaspoon ground ginger

2 tablespoons all-purpose flour

1 28-oz. can crushed tomatoes

2 tablespoons brown sugar

1/3 cup thinly sliced scallions

3 tablespoons heavy cream

Juice from 1/2 lemon

1/4 teaspoon cayenne pepper

Kosher salt to taste

freshly ground pepper to taste

Preparation

Step 1.

Melt butter in a large saucepan over medium heat. Add onions, thyme, bay leaf, cumin, and ginger; cook, stirring often, until onions are soft and translucent, about 10 minutes.

Step 2.

Add flour; stir constantly for 3 minutes.

Step 3.

Add tomatoes with juices and brown sugar; cook over medium heat, stirring occasionally, until thickened and flavors meld, about 30 minutes. Discard thyme and bay leaf. Stir in scallions, cream, lemon juice, and 1/4 tsp. cayenne.

Step 4.

Season to taste with salt and pepper.