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Quick Tomato Gravy (3 minutes)

Martha Foose


2 tablespoons bacon drippings or unsalted butter
1/ 4 cup finely chopped sweet Vidalia onion
sprig fresh thyme
2 tablespoons Wondra ™ or unbleached all-purpose flour
2 large ripe tomatoes, peeled and seeded, juices reserved (about 1 pound or 11/2 cups)
1/2 cup tomato-vegetable juice blend or tomato-and-clam juice cocktail


In a heavy stainless steel or enameled skillet, heat the drippings over medium heat. Add the onion and fresh thyme and cook, stirring occasionally until the onion are tender. Add the flour and stir with a fork. Cook for 2 minutes, or until flour begins to brown ever so slightly. Add the tomatoes and the juice. Simmer for 5 minutes, or until thickened and bubbly. Remove the thyme sprig. Serve gravy over biscuits, or just about anything else.

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