SOUTHERN TOMATO GRAVY
Tomato Gravy is such a Southern dish served over biscuits for breakfast, rice for supper or mashed potatoes. I like it with pasta and I use leftover gravy in hamburger dishes. A great way to use up all those tomatoes from the garden. You might also like our recipe for buttermilk biscuits and country gravy.
Southern Tomato Gravy
2 cups fresh tomatoes, peeled and chopped (can use a 14.5 ounce can of tomatoes)
5 tablespoons bacon drippings
5 tablespoons all-purpose flour
1 1/4 cups water (some prefer to use milk instead of water)
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Cut up tomatoes in bowl. Add the salt, pepper, sugar and garlic powder and mix with a spoon. Put bacon drippings in a hot skillet on stove top. Add flour and make a roux or cook until thick. Pour in tomatoes and water and cook until the consistency of gravy. Serve over biscuits. ENJOY!
Tomato Gravy
Ingredients
- 2 cups fresh tomatoes peeled and chopped (can use a 14.5 ounce can of tomatoes)
- 5 tablespoons bacon drippings
- 5 tablespoons all-purpose flour
- 1 1/4 cups water some prefer to use milk instead of water
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Cut up tomatoes in bowl. Add the salt, pepper, sugar and garlic powder and mix with a spoon.
- Put bacon drippings in a hot skillet on stove top. Add flour and make a roux or cook until thick. Pour in tomatoes and water and cook until the consistency of gravy. Serve over biscuits.
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