Tomatogravy Recipes

OLD-FASHIONED TOMATO GRAVY

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

SOUTHERN STYLE TOMATO GRAVY

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserving the drippings in the pan, remove the bacon to a paper towel-lined plate to drain.
• Stir the butter and flour into the bacon drippings. Scrape the browned bits of food off of the bottom of the pan with a wooden spoon; cook and stir together until beginning to thicken, about 3 minutes. Stir the tomatoes into the mixture, using the spoon to break the tomatoes into small pieces while cooking; season with salt and pepper. Add the cream cheese and heavy cream; reduce heat to medium-low and simmer, stirring frequently, until hot and thick, about 10 minutes.

OLD-FASHIONED SOUTHERN TOMATO GRAVY

Steps:

• Gather the ingredients.
• Put the chopped tomatoes in a saucepan with 1 cup of the chicken stock. Place the saucepan over medium-high heat and bring to a boil.
• Reduce the heat to low and continue to simmer the tomatoes while you prepare the roux.
• Put the bacon drippings or butter in a medium saucepan and place it over medium-low heat.
• When the fat has melted and the foaming subsides, add the flour.
• Cook, whisking constantly until the roux is just light brown. It should be about the color of peanut butter. Don't let it burn.
• Remove the pan from the heat and gradually stir in the simmering tomato and broth mixture.
• Return the tomato mixture to the heat and stir in 1/4 cup of milk, cream, water, or stock.
• Whisk in tomato paste, if using, along with kosher salt and freshly ground black pepper. Cook, stirring until hot and bubbling. If too thick, add more liquid (milk, cream, water or stock) as needed.
• Garnish the sauce with a sprinkling of chopped fresh parsley and serve.

MAMA'S TOMATO GRAVY

Steps:

• Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

EASY TOMATO GRAVY

Steps:

• Heat tomatoes (in iron skillet where you've cooked breakfast meat) over medium heat, scraping the bottom of the pan.
• Stir flour into stock and whisk until there are no lumps.
• Stir flour/stock mixture into hot tomatoes, whisking as you stir.
• Bring to a boil and stir until thickened.
• Reduce heat to simmer.
• Stir in salt and pepper.
• Simmer for at least 5-10 minutes.
• Tomato Gravy is best served over 3 Ingredient Biscuits.

GRANDMA HAWLEY'S TOMATO GRAVY

Steps:

• Melt the bacon fat and butter in a medium saucepan over medium-high heat. When the bubbles subside, pour in the tomatoes and stir with a wooden spoon until the fat has married with the tomatoes. Reduce the heat to low and simmer, stirring regularly, until reduced by half, 2 hours.
• Heat the evaporated milk and the whole milk in separate saucepans over low heat until they form a skin on the surface. Remove and discard the skin from the evaporated milk, then pour into the tomatoes; stir until incorporated.
• Put the flour in a large mixing bowl. Remove and discard the skin from the whole milk. Quickly pour the milk into the bowl with the flour, whisking vigorously (to avoid clumps). Pour the mixture through a fine-mesh strainer into the pot with the tomatoes. Stir with a wooden spoon until incorporated. (The consistency should be velvety.) Season with 2 tablespoons each salt and pepper.

ITALIAN TOMATO GRAVY

Steps:

• Heat olive oil in a large saucepan over low heat. Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered.