Ricks Tomato Gravy Recipes

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.

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.

Steps:

• In cast iron skillet, cook 8-10 slices of bacon until cripsy.
• Drain bacon and pour off all but 4-5 tablespoons of bacon drippings.
• Crumble bacon and set aside.
• In the same skillet with bacon drippings, add diced tomatoes.
• Then add crumbled bacon pieces.
• Stir all together and add salt and pepper to taste.
• Simmer for 15 minutes and then pour over cooked rice.

Steps:

• Skin tomatoes and chop up roughly.
• Soften onion in oil - do not brown.
• Add garlic and salt and fry for 1 minute.
• Add tomatoes, cayenne pepper, tomato cocktail, sugar, black pepper, coriander and lemon juice and heat to boiling point.
• Reduce heat and simmer til thick.
• Adjust seasoning, if needed.
• Mix in remaining ingredients and serve.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon from pan, keeping the drippings in the skillet. Allow bacon to cool; crumble and return to bacon drippings.
• Stir flour into bacon and drippings over medium-high heat; cook and stir until flour is blended and lightly browned, 3 to 5 minutes. Slowly whisk water into flour mixture until thickened, about 5 minutes; season with salt and black pepper. Stir in tomatoes and simmer until gravy is cooked through, about 5 minutes. Serve over warmed biscuits.