Teresas Tomato Gravy Recipes

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:

• Heat the bacon drippings in a large heavy skillet. Combine the flour, salt, and pepper, and sift the mixture over the drippings. Blend well, stirring often to keep the mixture from sticking or burning, cook over medium heat. Add the tomatoes to the roux and stir well. If too thick, add a little boiling water. If too thin, add a little more thin flour paste, about the consisitency of buttermilk. Reduce the heat to low and keep warm for second helpings. If you like, add 1 tablespoon of sugar.

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.

Steps:

• 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!

Steps:

• Cook sausage patties in a black cast iron skillet till done, obviously. Then remove the sausage and put it on some paper towels to blot up some of the grease.
• Drain grease from pan leaving only enough to coat the bottom (about 2 tablespoons), add a handful of flour (3 tablespoons will do) to the grease and cook it, stirring ALL the time, till it turns brown.
• Add the milk to the browned flour and stir till all the lumps are gone and it's thick. Add the drained Ro-Tel tomatoes and stir till it's the consistency that you like. (add more milk if it's too thick).
• Crumble up the sausage and add back to the gravy then spoon it over hot biscuits.
• Then turn around and slap the person next to you on account of it's so good you just have to slap somebody!

Steps:

• Peel and chop tomatoes, set aside.
• Heat large heavy skillet, I prefer an iron skillet.
• Pour in oil.
• Add flour to oil and lightly brown flour, stirring constantly.
• Add tomatoes, salt, pepper, sugar and water.
• Simmer on low heat until tomatoes are cooked.
• You may have to add a little water as this cooks, if it becomes too thick.
• Serve over rice, mashed potatoes, biscuits, etc.

Steps:

• In a large dutch oven, saute the onions in the oil until tender. Add the garlic and saute about 30 seconds, stirring often. Take pot off burner so garlic won't cook further. Add in oregano, parsley, bay leaves, basil, and tomato paste. Put the pot back on the burner. Mix ingredients well and stir constantly for about 1-2 minutes. Add tomatoes, sugar, spareribs, Parmesan, and wine. Stir well and take it back off the burner.
• Poke several holes in each of the Italian sausages. Cook the sausages in microwave until they are halfway done. Take out of microwave and discard grease. Cut each sausage in half. Drop the sausages into the pot of tomato gravy. Stir a little.
• Put the pot back on the burner. (**Add the braciole if you made them.) Cook slowly with a lid partly on for 1 1/2 hours. Check it often. Stir as needed. You may add a little water if it gets too thick for your taste.
• (You may also add meatballs if you made them.).

Steps:

• Place the bacon in a Dutch oven, and cook over medium heat, stirring occasionally, until the fat starts to cook out, about 2 minutes. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the diced tomatoes and tomato sauce to the pan. Season with sugar and black pepper. Simmer until the sauce is reduced by at least 1/4 and up to 1/3, 30 to 45 minutes. Stir in the butter just before serving.