OLD-FASHIONED TOMATO GRAVY
My mother-in-law gave me this tomato gravy recipe. It's her very favorite breakfast. We-my husband, our two sons and I-also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding. -Laurie Fisher, Greeley, Colorado
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 291 calories, Fat 16g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 1059mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
1960 TOMATO GRAVY
From an index card in a recipe box I bought at a garage sale in 1960. The recipe uses canned tomatoes but I have also used fresh tomatoes with great results too. Substitute olive or vegetable oil for the bacon grease if you like but the taste won't be quite the same. Good with meatloaf or for serving with leftovers or biscuits.
Provided by foodtvfan
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Heat bacon grease.
- Add onion and fry until golden.
- Add flour, salt and pepper and cook until light brown (like a roux), stirring constantly.
- Add canned tomatoes, sugar, bay leaf and celery leaves or celery salt.
- Cook for another five minutes.
- Remove bay leaf.
- Rub through a strainer or serve without straining for chunkier sauce.
- Adjust seasonings to taste.
Nutrition Facts : Calories 263.2, Fat 19.6, SaturatedFat 7.6, Cholesterol 18.4, Sodium 579.5, Carbohydrate 20.5, Fiber 3, Sugar 8.7, Protein 2.8
GRANDMA HAWLEY'S TOMATO GRAVY
Provided by Food Network
Time 2h30m
Yield 4 quarts
Number Of Ingredients 7
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.
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