Bring Back the Classics: Tomato Gravy
December 29, 2007 by Heather
Heather says:
Digging through old cookbooks you may come across some strange ideas, especially concerning gelatin. However, there are many classic recipes being forgotten or replaced by new convenience items. A perfect example is tomato gravy. Sure, the name doesn’t invoke images of glamour or haute couture, but not everything in life has to. Tomato gravy is nice as a sauce over: rice, pasta, or pan fried meats such as chicken, fish, or pork. This is a nice practice gravy as it isn’t meant to be perfectly smooth, don’t stress over any small lumps.
Tomato Gravy
Ingredients:
- 2 tablespoons butter*
- 2 tablespoons flour
- 1 tsp sugar or honey
- 1/2 teaspoon salt
- 15-ounce can whole or stewed tomatoes
- 1/2 cup milk**
- fresh ground pepper to taste
*vegans can use olive or coconut oil carnivores can use bacon drippings.
**for creamier flavor use evaporated milk
Directions:
In a skillet over medium low melt the butter or oil. Stir in the flour; keep stirring until smooth.
Allow to come to a boil and then stir in the half cup milk, a little at a time. The flour will thicken considerably. You’ll be left with a very thick roux. Add the teaspoon of sugar or honey, as well as the salt and pepper. (Stir continuously).
While still stirring, slowly add the juice from the tomatoes. Once it has all been incorporated add the tomatoes and squash ‘em. (Yes, that’s my technical term). Allow to return to a boil, then simmer until the gravy is at the desired thickness.
Enjoy.
Oh yeah! I love tomato gravy… make it every once in a while. Yum!
Thanks for visiting my blog. I really love your tomato gravy recipe. This is one that I can try this week. It has simple ingredients and it seems to be quick and easy. Thanks again and hey don’t be a stranger.
My dad was raised Old Order Amish and tomato gravy was served almost every morning for breakfast and eaten over toast. It was always my favorite thing to eat when we visited. Pam, South Bend
I have not had this in a very long time!
But this stuff is legendary, right up there with fruitcake!! Do some people differ on what the real thing is? I’ve heard versions with milk and some without. I live near Amish too - as Pam referenced - and I got a recipe out of a Mennonite cookbook that we love. You dredge tomatoes in flour, fry them in lots of butter, sprinkle with brown sugar and salt, then add a little cream and “squash ‘em.” We adore it over grits, biscuits or potatoes. oh yum.
I’m definitely going to try this recipe! On another note, I made the no-bake peanut butter oatmeal cookies that you posted a few weeks back. Delicious! However, I also made the vegan lentil casserole (loaf!) which we did not care for and I repurposed as enchiladas filling. Nothing is bad if it’s baked with cheese and tortillas!
Hmm, never heard of tomato gravy before, But I just searched on allrecipes,and it turns out that tomato gravy is in one if my fave dishes, Chicken Marsala! One to try! Thanks!
Oh wow, I am now having an unbelievable craving for my mom’s biscuits with tomato gravy. Bet it’s been at least 25 yrs. since I’ve had it. I will be making this in the next few days- thanks for posting the recipe! Love your blog!