The recipe for Paula Deen's tomato gravy requires 4 tablespoons of unsalted butter, 2 tablespoons of finely chopped onion and 1/4 cup of flour. Additional ingredients are 1 1/2 cups whole milk, 1 1/2 cups of chicken broth and 1 14.5-ounce can of diced tomatoes, drained. Place the butter in a skillet, and heat it until it melts. Saute the onions, stir in the flour, and add the liquids. Season the gravy, and serve it hot.
Once the butter melts, add the onions, and cook them for about 5 minutes or until they are soft. Reduce the heat if the onions begin to brown. Sprinkle in the flour, and cook for an additional minute, stirring constantly. Pour in the milk and broth, and stir the mixture with a wire whisk. Let it simmer for 5 minutes to thicken. Whisk in the drained tomatoes, season with salt and pepper, and serve.
This recipe is adapted from Paula Deen's recipe for fried pork chops with tomato gravy. In that recipe, the tomato gravy begins with pan drippings left from frying center-cut pork chops that are seasoned with salt, pepper and garlic powder. If cooking pork chops, remove them from the pan before starting the tomato gravy.