Top Review by Jennifer Allen
I have been looking by word of mouth for a tomato gravy recipe for about 5 years. my first experience with it I loved. I was told it was a southern tradition and that I could not have the recipe because I was not from the south. Therefore everytime I met someone from the south I asked about tomato gravy. They all said they had never heard of it. Thank You, thank you, Thank You. I thought it was great. I don't think it's something many people enjoy but I sure do. I did add garlic salt to taste.
- 2 tablespoons flour
- 2 tablespoons oil or 2 tablespoons bacon grease
- 3 tablespoons flour, dissolved in a coffee cup of very hot water
- 1 (8 ounce) can tomato sauce (can substitue stewed tomatoes)
- 1⁄2 cup milk or 1⁄2 cup buttermilk
- salt and pepper
Directions See How It's Made
- Pre-measure all ingredients and have at hand next to stove top.
- Heat the oil or bacon grease in a heavy skillet over medium heat.
- Thoroughly stir in the 2 tblsp.
- flour until all the bits of flour have been mixed into the oil.
- Continue to cook, stirring constantly, until the flour and oil form a thick fluffy paste.
- Be very careful not to burn it.
- If it smells scorched, start over!
- When the paste has formed, very slowly pour the coffee cup of hot water/dissolved flour into the skillet, while still stirring.
- Simmer for a few minutes until this mixture begins to thicken and boil.
- Once it begins to boil, very slowly pour in the tomato sauce, stirring constantly.
- Again let the mixture begin to thicken and boil.
- When it starts to boil, pour in the milk or buttermilk, stir thoroughly, season with salt and pepper, and let simmer for about five minutes, stirring almost constantly.
- If at any point the gravy gets too thick, thin out by adding a little hot water.
- Tomato gravy is fabulous served over biscuits or mashed potatoes!