Watershed Tomato Gravy.

From the genius chef, Scott Peacock, at the Watershed Restaurant in Decatur, Georgia.

Tomato Gravy

2 tablespoons bacon fat
1 cup of finely diced onion
2 large cloves of garlic, finely minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1 pound of tomatoes, fresh or canned, peeled, seeded
and chopped into pieces
½ cup milk
½ cup heavy cream

Heat the bacon fat in a heavy nonreactive skillet and add the diced onions. Saute over medium heat for 5 minutes stirring often. Add the garlic, salt, freshly ground black pepper, and thyme, and cook for another 5 minutes. Sprinkle the flour over and cook, stirring well, for another 2 minutes. Stir in the chopped tomato and cook 5 minutes longer. Slowly stir in the milk and heavy cream and bring to a simmer. Simmer gently for 5 minutes and taste carefully for seasoning. Serve hot.