SOUTHERN STYLE TOMATO GRAVY
This was a staple in my home growing up and is usually served over biscuits, with corn bread, bacon, eggs, and cheesy grits.
Provided by Bella V.
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 35m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 5.5 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 7.3 g, Sodium 687.6 mg, Sugar 2.4 g
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-BACON GRAVY
This is great served over rice.
Provided by ds114
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Place the bacon in a large, deep skillet and cook over medium heat, turning occasionally, until evenly browned and crisp, about 15 minutes. Remove the bacon to cool, leaving the drippings in the skillet.
- Stir the vegetable oil and flour into the bacon drippings. Cook and stir until the flour has turned nearly as brown as the bacon, about 5 minutes. Stir in the onions and cook until the onions soften and turn translucent, about 5 minutes; stir in the stewed tomatoes, breaking them apart with your spoon. Crumble the cooked bacon into the tomatoes and bring to a simmer. Reduce heat to medium-low and simmer until the gravy has reduced to your desired thickness, about 10 minutes.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 12.1 g, Cholesterol 23.8 mg, Fat 26.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 6.9 g, Sodium 517 mg, Sugar 4.7 g
BACON GRAVY
One day DH wanted biscuits and gravy, but I didn't have sausage, only bacon. So, I found a recipe online and went for it. Thus, bacon gravy was born!
Provided by Panhandle Sam
Categories Sauces
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy.
- Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease.
- Add flour to grease, and whisk together. Cook for about a minute without burning the flour.
- Add milk; whisk together.
- Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken.
- Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency.
- Serve over biscuits.
Nutrition Facts : Calories 205.1, Fat 16.3, SaturatedFat 7.1, Cholesterol 31.4, Sodium 169.5, Carbohydrate 8.7, Fiber 0.1, Protein 5.8
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.
Nutrition Facts : ServingSize 4 g, Calories 43 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 424 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g
BACON AND TOMATO GRAVY RECIPE
Aside from the rich tomato flavors, the bacon added to this tomato gravy gives a more intense depth of flavor that goes very well with biscuits and pasta.
Provided by Serenity Spencer
Categories Dip, Sauce & Condiment
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat for about 10 minutes, turning occasionally until evenly browned. 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 for 3 to 5 minutes until flour is blended and lightly browned.
- Slowly whisk water into flour mixture for about 5 minutes until thickened; season with salt and black pepper.
- Stir in tomatoes and simmer for about 5 minutes, until gravy is cooked through. Serve over warmed biscuits.
Nutrition Facts : Carbohydrate 6.15g, Cholesterol 12.76mg, Fat 7.87g, Fiber 1.05g, Protein 3.49g, SaturatedFat 2.60g, ServingSize 6.00, Sodium 278.26mg, Sugar 0.00, UnsaturatedFat 3.40g
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
MEATLOAF WITH TOMATO GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F.
- Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
- Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
- Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
- Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
OLD FASHIONED TOMATO GRAVY - A TOMATO GRAVY RECIPE WITH MILK
Old Fashioned Tomato Gravy is an Amish recipe that gets served over toast, biscuits, crackers or fried potatoes. This Tomato Gravy Recipe calls for tomato juice, cream, milk and sugar.
Provided by Barbara
Categories Entree Main Course Side Dish Soup
Time 20m
Number Of Ingredients 7
Steps:
- Place tomato juice and water in a small saucepan; bring to a boil.
- In a medium-sized bowl, combine flour and salt.
- Add cream, and whisk until smooth.
- Pour milk into cream mixture, and mix well.
- Add cream mixture to boiling juice.
- Heat until boiling and thick, whisking constantly.
- Serve over toast, biscuits, rice, crackers or fried potatoes.
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.
Nutrition Facts : Calories 123 kcal, Carbohydrate 10 g, Cholesterol 23 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 168 mg, Sugar 4 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
SKILLET-BAKED EGGS IN TOMATO GRAVY WITH SPINACH
This recipe for tomato gravy is the kind of old-fashioned country cooking most commonly found in Appalachia. Typically, it would be served solo atop biscuits, but it seemed to be an open invitation for an addition of skillet-baked eggs, with the biscuits for sopping up this luscious combination.
Provided by Virginia Willis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees F.
- If using bacon, line a plate with paper towels. Heat a large ovenproof skillet over medium-high heat. Add the bacon to the skillet and cook, stirring occasionally, until crisp, 3 to 5 minutes. Use a slotted spoon to transfer the bacon to the prepared plate. You can use the bacon fat to cook the onion or, if you prefer, tip out the bacon fat and heat the olive oil in the skillet over medium heat. You can also just start with the oil and not use the bacon at all.
- Add the onion to the fat (or oil) and cook until browned, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. Add the tomatoes and milk and stir to combine. Bring to a boil and then reduce the heat to maintain a simmer. Cook until the tomatoes soften and the gravy thickens, 3 to 5 minutes. Add the cooked bacon (if using), the spinach, all of the herbs, and the Aleppo pepper; stir to combine. Taste and adjust the seasoning with salt and black pepper.
- Using the back of a spoon, make four wells in the tomato-spinach mixture in the skillet. Break an egg into each indentation. Season the eggs with salt and black pepper. Transfer the skillet to the oven and bake until the whites are set and the yolks are to the desired doneness, 8 minutes for runny, 10 minutes for firm, and 12 minutes for fully set. Garnish with additional herbs and more pepper. Serve immediately with the biscuits or toast.
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