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Tomato Gravy Ingredients 2 Tbsp. butter 1 small yellow onion, finely chopped (about 1/4 cup) 1 small rosemary sprig 2 Tbsp. all-purpose flour 1 1/4 cups lower-sodium chicken broth 3 beefsteak tomatoes (1 lb., 6 oz.), peeled, seeded, and chopped 1 tsp. kosher salt 1 tsp. granulated sugar Directions 1 Cook onion and rosemary: Melt butter in a large saucepan over medium. Add onion and rosemary. Cook, stirring often, until onion is softened and rosemary is fragrant, about 5 minutes. 2 Add flour and broth: Add flour, and cook, stirring constantly, 1 minute. Stir in broth. Cook, stirring constantly, until thickened, about 1 minute. 3 Add tomatoes and cook: Add tomatoes, salt, and sugar, gently crushing tomatoes with a wooden spoon as you stir. Cook until mixture has turned pink, stirring and crushing constantly, about 2 minutes. 4 Serve: Discard rosemary. Serve tomato gravy over biscuits, hot cooked grits, or pork chops. ➡️If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels @FoodAndRecipesWithCherokee 🦉