If you remember my green tomato gravy post that I said I will make the red tomato gravy post one day Inshallah. Here it is!!!!! just like the green tomato one it starts out after fying some meat, In this case it is after I fried some chicken gizzards, chicken, or steak, I fried some chicken fried steak and wanted to use up the oil left behind. You can even use the grease left over from frying zabhiha halal beef or turkey bacon.
Chop 1 onion or shallot, carmelizing is optional. I wanted it carmelized this time so I did just that. Add 1 pinch of vegtea seasoning or 3 dashes of seasoned salt, 1 pinch each of thyme, oregano, basil, 3 dashes of maggi or knorr aroma, 1 tomato chopped and add then stir. Cook until tomato is mushy.
If you want to blend instead add 1 tomato and 1 onion or shallot to a blender with 1/4 cup of water for ease of blending blend and add to hot oil left remaining from frying meat in a cast iron skillet on low heat so it doesn’t burn. Cook until the raw smell goes away then make a slurry of of 2 tbs of all purpose unbleached flour or cornstarch with 1/4 cup of water until it beccomes lump free. Add the seasoning just like you would do with the unblended version.
Cook and stir frequently until the gravy thickens a little. Great on rice, noodles, potatoes, biscuits and cornbread and toast.
