Stefen's Tomato Gravy

After seeing so many people making tomato gravy, I had to finally had make this. It was absolutely fantastic. It warms up well days later if you don't eat the whole pan up first.  Don't let the name fool you as this is more of thick bisque than a gravy. And it's so so yummy!!

Ingredients:

• 1/2 stick or 4 tablespoons unsalted butter
• 2 tablespoons finely chopped onion
• 1/4 cup all purpose flour
• 1/4 teaspoon garlic powder
• 1 1/2 cups whole milk
• 1 1/2 cup chicken broth or water
• 1 14.5 can tomato puree *
• salt and pepper

* I like to use a can of tomato puree and 1/2 of diced tomatoes especially the fire roasted ones.

Directions:

Add the butter in the skillet and melt. Add the onion and cook, stirring, until softened, about 5 minutes. Add garlic powder. Go ahead and reduce the heat if the onions start to brown too quickly. Sprinkle the flour over the onions and cook, stirring, 1 minute. This is like a good gravy rue. Nice and brown. Slowly whisk in the milk, then the broth or water. Simmer the mixture until thickened, about 5 minutes. Whisk in the tomato puree or diced tomato or both,  add ½ teaspoon salt, and add ¼ teaspoon black pepper. If you don't measure salt and pepper, than salt to taste.

Serve with fresh biscuits. Especially Swim biscuts.