Tomato season is finally here in Ohio! All of my tomato plants have been loading themselves up with fruit and taunting me as they slowly take their time to ripen.
If you have never had tomato gravy on biscuits for breakfast or brunch, you just don't know what you have been missing! I introduced this dish to my husband when we were dating, and he immediately became a huge fan. We have been taking daily walks around the garden and daydreaming of making tomato gravy with homegrown goodness all summer!
Tomato gravy is a popular breakfast addition in the south. My first memories of it come from a family friend's kitchen, and I have played around with the recipe over the years. I used to prepare it as a more traditional floury gravy, but I have found that you really just need a good cream to create the best version. I also started adding basil and cayenne, which really takes it to another level, but the key factor is using flavorful, preferably homegrown tomatoes to get a robust taste. You can also include some tomato paste in the mix for an additional note of flavor.
- 4-6 medium to large ripe tomatoes (diced)
- 1 tablespoon garlic (minced)
- 1 cup heavy whipping cream
- 1/4 cup basil (chopped)
- 2 teaspoons salt
- 1 teaspoon black pepper
- A sprinkle of cayenne pepper
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon tomato paste (optional)
Heat a skillet, add the olive oil and garlic, and simmer for about one to two minutes. Stir in tomatoes and cook on medium high until a good bit of the liquid has cooked out. Add remaining ingredients and continue to simmer until you get a nice, creamy texture. You can also whisk in a bit of flour to thicken faster.
Serve over sliced biscuits, garnish with fresh chopped basil if desired, and enjoy!