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 RICE WITH CRISPY CHEDDAR
I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian - it's a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest white Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.
Provided by Priya Krishna
Categories grains and rice, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the highest position and heat the oven to 500 degrees.
- In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
- Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.
- Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
- Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 665 milligrams, Sugar 7 grams, TransFat 0 grams
TOMATO GRAVY AND RICE
Make and share this Tomato Gravy and Rice recipe from Food.com.
Provided by Charlotte J
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 259.2, Fat 20.7, SaturatedFat 6.8, Cholesterol 30.8, Sodium 808.3, Carbohydrate 12.8, Fiber 2.8, Sugar 7.4, Protein 6.8
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.
MAMA'S TOMATO GRAVY
This dish is truly a taste of Louisiana Cajun Country. I mean where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama made countless batches of biscuits and tomato gravy in her lifetime. I'm sure she learned to make this from her mother: Carmen Inez Shirley. This is the dish that puts my feet back under my mama's table. Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.
Provided by Melissa Dommert
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 4.2 g, Cholesterol 7.1 mg, Fat 7.5 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 96 mg, Sugar 1.3 g
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4.6/5 (14)Total Time 20 minsCategory Breakfast, Brunch, Dinner, GravyCalories 63 per serving
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Reviews 1Category Side DishServings 4Total Time 25 mins
- If you don't already have bacon drippings, place three to four pieces of bacon in a cold skillet. Heat the bacon over medium high heat and cook until your desired crispness, turning to cook both sides. Remove the bacon and set aside, take pan off of heat.
- Let the bacon grease cool for about five minutes, and measure out 3-4 tablespoons. Save the rest in a lidded mason jar for later.
- Return the measured grease to the same skillet, and heat over medium heat. Once hot, add the flour and mix well to make a roux.
- Add the tomatoes once you have a thick paste and stir, cooking until the tomatoes are tender and begin to break down, about 5-10 minutes.
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