Best 2 Creamy Tomato Gravy Recipes

Indulge your taste buds in a culinary journey with our creamy tomato gravy recipes. These versatile sauces, bursting with rich flavors, transform ordinary dishes into extraordinary meals. From the classic Italian pasta sauce to innovative fusion creations, our collection offers a symphony of flavors to satisfy every palate. Dive into the velvety smoothness of our traditional tomato gravy, simmered to perfection with fresh tomatoes, herbs, and a touch of cream. Experience the vibrant fusion of our sun-dried tomato pesto, where tangy sun-dried tomatoes meet aromatic basil and pine nuts. Embark on a creamy adventure with our roasted red pepper sauce, where roasted red peppers lend a smoky sweetness to the luscious tomato base. And for a delightful twist, try our creamy tomato vodka sauce, where vodka adds a subtle warmth and depth of flavor. Each recipe is carefully crafted to ensure a creamy, flavorful sauce that elevates any dish.

Here are our top 2 tried and tested recipes!

CREAMY GRITS WITH TOMATO GRAVY AND GREENS

Creamy Grits with Tomato Gravy and Greens image

Provided by Trisha Yearwood

Categories side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 1/2 cups whole milk
1 1/2 teaspoons salt
1 cup grits
2 tablespoons vegetable oil
2 cups grape tomatoes, halved
1 teaspoon sugar
2 cloves garlic, crushed
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
Collards, for serving, recipe follows
2 large bunches collards, homegrown or from the produce section, rinsed well
1/2 pound cured ham hock or salt pork
1/2 cup salt, for brine (optional, see Cook's Note below)
Buttermilk cornbread, for serving
Hot sauce, for serving

Steps:

For the grits: Bring the milk and salt to a boil in a medium saucepan over medium heat. Add the grits, stirring with a fork to prevent any lumps from forming. Once the grits have started to thicken, reduce the heat to low and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove from the heat and cover to keep warm.
For the tomato gravy: Meanwhile, in a large skillet over medium heat, heat the oil until it shimmers. Add the grape tomatoes, sugar and garlic and cook until the tomatoes start to soften, 3 to 5 minutes. Add 2 tablespoons of the butter; let melt. Stir in flour and cook until starting to brown, 1 to 2 minutes. Whisk in the broth, tomato paste, salt and pepper until smooth. Continue cooking until the mixture comes to a boil; it will thicken as it heats. When thick like a gravy, remove from the heat and stir in the remaining 2 tablespoons butter.
Serve the warm grits in shallow bowls, topped with tomato gravy and collard greens.
Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.

GORGONZOLA FILLED MEATBALLS, BAY AND ONION CREAMY TOMATO GRAVY

Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds ground veal
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs
3 tablespoons sliced or finely chopped sage leaves
3 tablespoons extra-virgin olive oil
8 ounces Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-ounce) can crushed tomatoes
1/2 cup cream

Steps:

Preheat oven to 400 degrees F.
Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.
Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

Tips:

To make the sauce creamier, use a combination of heavy cream and milk. You can also use all heavy cream for a richer sauce.
For a spicier sauce, add a pinch of red pepper flakes or cayenne pepper.
If you don't have fresh tomatoes, you can use canned diced tomatoes. Just be sure to drain them well before adding them to the sauce.
This sauce is also great for making pasta dishes. Simply cook your pasta according to the package directions, then toss it with the sauce and your favorite toppings.
If you want to make a vegetarian version of this sauce, you can omit the chicken stock and use vegetable broth instead.

Conclusion:

This creamy tomato gravy is easy to make and full of flavor. It's perfect for serving over pasta, chicken, or fish. Plus, it's a great way to use up leftover tomatoes. So next time you're looking for a quick and easy weeknight meal, give this creamy tomato gravy a try. You won't be disappointed!