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.
TOMATO GRAVY
I have lots of different tomato gravies or "sauces", but this is the one that's best with braciole.
Provided by Chef Kiddle
Categories One Dish Meal
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.).
Nutrition Facts : Calories 279.3, Fat 13.8, SaturatedFat 3.9, Cholesterol 22.3, Sodium 958.2, Carbohydrate 25.1, Fiber 4.5, Sugar 14, Protein 14.3
TOMATO GRAVY
Make and share this Tomato Gravy recipe from Food.com.
Provided by Jellyqueen
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 326.4, Fat 27.7, SaturatedFat 3.6, Sodium 8.9, Carbohydrate 18.3, Fiber 2.1, Sugar 4.7, 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.
TERESA'S TOMATO GRAVY
Make and share this Teresa's Tomato Gravy recipe from Food.com.
Provided by Teresa Johnson
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 66.7, Fat 4.1, SaturatedFat 0.8, Cholesterol 2.1, Sodium 157.3, Carbohydrate 6.5, Fiber 0.6, Sugar 1.2, Protein 1.4
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.
HOMEMADE GRAVY
Ina Garten's Homemade Gravy recipe, from Barefoot Contessa on Food Network, gets its flavor from leftover turkey drippings and a touch of cognac.
Provided by Ina Garten
Categories condiment
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
NUTRITIONAL YEAST VEGAN GRAVY
Make and share this Nutritional Yeast Vegan Gravy recipe from Food.com.
Provided by Lindsey Lawrence
Categories Vegan
Time 20m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- On stovetop, add flour to dry saucepan and toast on low heat until you smell that it is heated and toasted (similiar to how you would toast sesame seeds).
- Add nutritional yeast and then add oil, stirring constantly on medium heat.
- Heat until simmering--keep stirin'!
- Gradually add water and soy sauce, stirring all the while.
- Stir until thick and add your favorite spices.
FRIED GRIT CAKES WITH EGGS AND TOMATO GRAVY
This is a unique Southern version of Eggs Benedict. It is common where I live for restaurants to serve Shrimp Creole or other dishes on top of fried grit cakes instead of over rice or noodles. The recipe uses leftover grits, but you can make them just for the recipe! Feel free to liven up the grit cakes with additional seasoning! This version of eggs benedict has the eggs served over fried grit cakes with country ham and tomato gravy.
Provided by breezermom
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Take the grits after they have cooled and mix in the Parmesan Cheese and garlic powder. Add some cayenne pepper if you like things hot! Spread the mixture on a large baking sheet. Place in the refrigerator to cool for 30 minutes.
- Take a large biscuit or cookie cutter (you can use shaped ones for the holidays!) and cut out the grit mix.
- Place 1 tbsp salt, 1 tbsp pepper, and 1/2 cup all purpose flour in a small bowl and mix well. Pour onto a plate and press the grit cakes into the flour to coat both sides.
- In a skillet over medium heat add the oil to cover the bottom. When the oil is hot but not smoking, drop in the grit cakes, browning both sides. Remove and reserve.
- Cook the country ham or Canadian bacon in another skillet, just until browned. Remove and place on a paper towel to absorb the grease.
- Leave 1/2 cup grease in the skillet for the tomato gravy. (You can use bacon grease instead). Heat the ham or bacon grease over medium high heat. Add 2 tbsp all purpose flour and stir until well mixed, about 1 minute. Add 1 cup milk and stir until it boils. Add the tomatoes and return to a boil. Add the salt and pepper to taste. If it is too thick, add some water and stir.
- Meanwhile, fry your eggs in the skillet you cooked the grit cakes inches
- To assemble, place two cooked grit cakes on a plate. Place a slice of ham or canadian bacon on top of each grit cake. Place a gried egg on top of the ham or canadian bacon. Ladle the tomato gravy over the top and enjoy.
CREAMED TOMATOES AKA TOMATO GRAVY
I've been eating creamed tomatoes over biscuits or cornbread my entire life. It's so yummy! For those who've never had it, it tastes similar to creamy tomato soup, but it's thicker. I grew up in rural West Virginia, and everyone always called it creamed tomatoes, but a few years ago, I found out that some people call it tomato gravy. Either way, it's the same thing. My hubby also likes to pour it over his fried or mashed potatoes! I hope you enjoy it. It's always been one of those down home comfort foods for me! Serve with homemade biscuits. Here's a link to a really good recipe! https://www.recipezaar.com/26110
Provided by Possumstew
Categories Low Protein
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour tomatoes in a saucepan or skillet.
- Add butter.
- Simmer over medium heat about 15 minutes, or until tomatoes are tender. (If using juice, then just bring it up to a simmer, and continue.).
- After tomatoes are tender, mix your flour and milk in a bowl until smooth, and add to tomatoes, stirring well.
- Add salt, pepper, and sugar to taste.
- If it's too thick, add a little more milk. If it's too thin, either simmer on low until it's the desired thickness, or mix up a bit more flour and milk and add to your tomatoes.
- That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!
MOMS SOUTHERN TOMATO GRAVY
As kids we loved when mom made this gravy.She typically served it with corn bread,some type of green and fried ham.
Provided by cooks-alot
Categories Vegetable
Time 18m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and oil in skillet.
- Add flour and brown slowly.
- Do not burn and keep mixture spreadable.
- After browning ,remove from heat to cool.
- After cooling add tomatoes ,juices and water.
- Stir thoroughly.
- Return to heat stirring constantly untill mixture comes to a boil.
- Remove from heat,add salt , pepper and sugar.
- Stir and serve.
Nutrition Facts : Calories 110.2, Fat 8.7, SaturatedFat 4, Cholesterol 15.3, Sodium 46.8, Carbohydrate 7.7, Fiber 1.1, Sugar 3, Protein 1.3
SAUSAGE TOMATO GRAVY
From a funny book - The Sweet Potato Queens' Big A$$ Cookbook. I've left the instructions as written but have included actual measurements of the ingredients.
Provided by SusieQusie
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 420.3, Fat 32.5, SaturatedFat 11.4, Cholesterol 90.3, Sodium 1149.6, Carbohydrate 10.9, Fiber 0.2, Protein 20.4
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