Thursday, May 17, 2007

A Favorite Family Recipe: Tomato Gravy

Sometimes you just want something comforting to eat. Something that reminds you of when you were a little kid and your mom, or in my case grandmother, used to make you something yummy to eat that was filled with not only good taste but lots of love.

One of my very favorite meals growing up was also one of the easiest to prepare. Old fashioned tomato gravy.

I didn't realize growing up that tomato gravy must be a regional food, at least the way we ate it. All the tomato gravy I ate growing up was served over homemade buttermilk biscuits fresh and hot from the oven. Another peculiarity in our family was sprinkling a teaspoon of sugar over the gravy. My husband, who also ate tomato gravy growing up, would never do that. He just doesn't know what's good!

Before posting this recipe I did a quick Google search to check other recipes. I found many different recipes that included items such as garlic, onions and herbs or spices.

Those recipes are better suited to being served over a meat or pasta. This recipe I'm posting could be served over grits or maybe mashed potatoes, but my serving suggestion is the traditional way we served it, over biscuits.

Carrie's Tomato Gravy.


3-4 tablespoons oil (butter, cooking oil of choice, or bacon fat, which is what Grannie used).

About 4 tablespoons flour.

One 28 ounce can diced tomatoes (no spices added, plain tomatoes).

Heat the oil in a saucepan over medium-low heat, add the flour 1 tablespoon at a time until all is mixed in. Lower heat until mixture is just simmering. This forms a roux that you cook, stirring constantly, until it is the color of milk chocolate.

If you haven't made a roux before the main thing to remember is watch it very carefully so it doesn't burn. Stir constantly and as soon as it reaches the correct color remove from the heat.

Add your can of tomatoes to the roux and stir well. Return the mixture to heat and continuing to stir well, cook until thickened. About 3-5 minutes. At this point taste for seasoning. I usually add about a half teaspoon of salt. It really depends on your tomatoes. Also a small amount of sugar(also about a half teaspoon) added compliments the tomatoes well.

This gravy served over biscuits can be served for any meal. We have had it for breakfast, lunch and dinner, but most often serve it as an evening meal. If you try it be sure to let me know what you think.


Sandra said...

The tomato gravy sounds nice, although I think I'd add in some onion and/or garlic. What are biscuits made of? Here in Australia, biscuits are what you call cookies.

Sandra said...

p.s. you blog looks so pretty - the background and banner are both GORGEOUS!

Mrs. G said...

I've never had Tomato Gravy! So, ,this would be good on rice, too? (I'm not a big rice or biscuit eater, but I'd certainly try it :)

Your blog is darlin'...

Thanks for stopping by :) I'm going to look around some more :)

Carrie J said...

Thanks Sandra, I took the header picture on the Blue Ridge Parkway. I believe the name of the flower is Flame Azalea. They are absolutely breathtaking in person.

I think the onion and garlic would work well if you used it as a sauce for meat etc. I prefer it over biscuits, which aren't cookies here. They are a bread, sort of a heavy roll. Not a good description at all but close.

Mrs. G. If you like tomatoes you might like it over rice. I'm thinking Spanish Rice. But you would have to add more spices for that. It is a generational Southern dish. Our families have eaten it for as long as any can remember and my MIL is 92.