A recent visit from my grandma reminded me just how much I miss the days of visiting her house often and indulging in her homemade meals. Her food was always Southern, always rich, and always delicious. During her recent visit, I found that just because I’m now vegan doesn’t mean I have to miss out on her cooking.
Tomatoes are practically taking over gardens at the moment, and my grandma came over armed with a bucket full—literally. In-season tomatoes can be best if eaten plain with just a sprinkling of salt, but when you have an entire bucket to eat your way through, plain just won’t do.
My grandma used several of the tomatoes to whip up an accidentally vegan tomato gravy that is made from a simple roux and herbs. This “gravy” is on the borderline of being a sauce, so it can be enjoyed on biscuits, toast, or even pasta.
Here’s to hoping that she visits again before tomato season has passed. Enjoy!
2 cups diced onion
6 Tbsp. olive oil
5 Tbsp. flour
8 cups chopped tomatoes
1/2 Tbsp. basil
1/2 tsp. thyme
2 Tbsp. sugar
Salt and pepper, to taste
•In a heavy-bottomed pot or saucepan over medium heat, sauté the onions in the olive oil until translucent. Stir in flour, forming a roux.
•Add the tomatoes, adding water if necessary to prevent sticking. Add the basil, thyme, sugar, salt, and pepper. Simmer on low for about 30 minutes, or until the tomatoes are broken down.
Makes 6 servings