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.
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
TOMATO GRAVY
I have lots of different tomato gravies or "sauces", but this is the one that's best with braciole.
Provided by Chef Kiddle
Categories One Dish Meal
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large dutch oven, saute the onions in the oil until tender. Add the garlic and saute about 30 seconds, stirring often. Take pot off burner so garlic won't cook further. Add in oregano, parsley, bay leaves, basil, and tomato paste. Put the pot back on the burner. Mix ingredients well and stir constantly for about 1-2 minutes. Add tomatoes, sugar, spareribs, Parmesan, and wine. Stir well and take it back off the burner.
- Poke several holes in each of the Italian sausages. Cook the sausages in microwave until they are halfway done. Take out of microwave and discard grease. Cut each sausage in half. Drop the sausages into the pot of tomato gravy. Stir a little.
- Put the pot back on the burner. (**Add the braciole if you made them.) Cook slowly with a lid partly on for 1 1/2 hours. Check it often. Stir as needed. You may add a little water if it gets too thick for your taste.
- (You may also add meatballs if you made them.).
Nutrition Facts : Calories 279.3, Fat 13.8, SaturatedFat 3.9, Cholesterol 22.3, Sodium 958.2, Carbohydrate 25.1, Fiber 4.5, Sugar 14, Protein 14.3
1960 TOMATO GRAVY
From an index card in a recipe box I bought at a garage sale in 1960. The recipe uses canned tomatoes but I have also used fresh tomatoes with great results too. Substitute olive or vegetable oil for the bacon grease if you like but the taste won't be quite the same. Good with meatloaf or for serving with leftovers or biscuits.
Provided by foodtvfan
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Heat bacon grease.
- Add onion and fry until golden.
- Add flour, salt and pepper and cook until light brown (like a roux), stirring constantly.
- Add canned tomatoes, sugar, bay leaf and celery leaves or celery salt.
- Cook for another five minutes.
- Remove bay leaf.
- Rub through a strainer or serve without straining for chunkier sauce.
- Adjust seasonings to taste.
Nutrition Facts : Calories 263.2, Fat 19.6, SaturatedFat 7.6, Cholesterol 18.4, Sodium 579.5, Carbohydrate 20.5, Fiber 3, Sugar 8.7, Protein 2.8
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