Old Fashioned Tomato Gravy A Tomato Gravy Recipe With Milk Food

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.

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.

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.

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.

OLD FASHIONED TOMATO GRAVY WITH CHICKEN

Steps:

• Cook bacon until crisp. Remove to paper towels to drain; discard all but 2 Tbsp drippings.
• Cook onion in drippings until tender.
• Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown.
• Gradually add tomatoes and juice; stir well.
• Bring to a boil over medium heat. Cook and stir for 2 minutes.
• Reduce heat; simmer uncovered for 15 to 20 minutes or until thickened; stirring occasionally.
• Stir in bacon.
• Add fried chicken and heat through or 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.