Edna Lewis’ Tomato Gravy

Celebrated cookbook author and James Beard Award-winning chef Edna Lewis is often renowned as one of the greatest American chefs. She shined a bright light on Southern cooking and championed the concept of cooking in season. Thank you, Edna.

Edna Lewis’ Tomato Gravy

Serve this gravy warm over split buttermilk biscuits and a side of bacon.


2 Tbsp butter
1/2 cup onion, diced
1 clove garlic, minced
Salt and pepper to taste
1 Tbsp all-purpose flour
3 large ripe tomatoes, peeled, seeded, and chopped
1 cup milk


In a heavy skillet over medium heat, melt butter and sauté onion until softened. Add garlic, salt, and pepper and cook for another minute. Start with about a 1/4 teaspoon of salt and maybe 3 turns of the peppermill.

Sprinkle the flour over the mixture and cook, stirring well for another couple minutes. Stir in the chopped tomato and cook for 5 more minutes. Slowly add the milk and bring to a simmer. Taste for seasoning.

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