Tomato Gravy
3 T. bacon drippings
1/2 med onion, finely chopped
2 T flour
2 C fresh chopped tomatoes (about 3)
pinch of sugar
Water if needed
Salt & pepper to taste
Heat
drippings in medium skillet over medium heat. Add onions
and cook, stirring occasionally, until slightly softened and lightly browned,
about 5 minutes. Add flour and cook, stirring occasionally until slightly
browned, about 2 minutes. Add tomatoes, sugar, and salt and pepper. Bring to a
gentle boil, then reduce heat and simmer 10-15 minutes until tomatoes are
cooked and mixture is slightly thickened. If too thick just add a little water.
This gravy has accompanied fried chicken and sometimes pork chops in the South.
If this is the case use the dripping from the chicken or pork for the gravy.
|
Try this
Tomato Gravy anytime, but especially when the tomatoes are at full peak in
the summertime. |
3 thick slices bacon, chopped
2 large shallots, minced
2 T. unbleached, all-purpose flour
3 C. finely chopped, peeled, red ripe tomatoes or 1 (28 oz.) can whole
tomatoes, drained, with juice reserved, then chopped
Salt and freshly ground black pepper
Fry bacon in a medium skillet until golden and partially crisp, about 3
minutes. Stir in shallots and continue cooking until soft and translucent,
about 5 minutes longer.
Sprinkle flour over mixture and stir and cook for 1 minute. Add tomatoes and
juice, and simmer until reduced and thickened into a gravy-like sauce, 8 to 10
minutes with fresh tomatoes, 3 to 4 minutes with canned. Season
generously with salt and pepper.
Serve warm over grits, under fried fish or with other dishes.
Makes 4 servings.
TOMATO GRAVY
4 Tbsp.
bacon grease
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can tomato juice
1 Tbsp. sugar
1/2 tsp. chili powder
Brown flour in bacon grease. Add salt and pepper, then
tomato juice. When thick, add sugar and chili powder.
BROWN TOMATO GRAVY
2 to 3
firm, ripe tomatoes
2 Tbsp. margarine
2 Tbsp. sugar
1 tsp. salt
1 c. water
Peel and slice tomatoes. Heat margarine in skillet.
Roll tomato slices in flour and brown quickly on both sides.
Reduce heat. Add sugar, salt and water to skillet. Simmer 30
minutes, stirring occasionally and breaking up tomato chunks.
Serve with potatoes, rice, noodles or over toast.
TOMATO GRAVY
1/2 c.
chopped onion
3 Tbsp. bacon drippings
2 Tbsp. flour (all-purpose)
2 c. stewed or canned tomatoes
1 tsp. salt
1/4 tsp. pepper
Saute onion in drippings. Add flour and brown
slightly.
Add tomatoes and stir until thickened. Season with salt and
pepper. Thin with water if necessary. Yield: About 2 cups.
OLD FASHIONED ONION
TOMATO GRAVY
2 tsp.
flour
1 Tbsp. vegetable oil
1 whole tomato (fresh or
canned)
1 onion
1/2 c. water
Brown 2 teaspoons of flour in 1 tablespoon vegetable
oil. Cut tomato in small pieces. Dice onion in small pieces.
Brown onions along with flour in a small skillet and add
tomatoes and 1/2 cup of water gradually. Let simmer for 10
minutes or until desired texture of gravy and serve.