CREAMY TOMATO GRAVY
Tomato gravy is basically a creamier version of tomato sauce, with a mellower tomato taste. My grandmother used to make it quite often; she and grandpa put it on biscuits, plain meat, eggs, cornmeal mush, and anything they felt needed a little more flavor. Grandma didn't measure much, so it was a little hard getting an exact...
Provided by Martha Price
Categories Gravies
Time 45m
Number Of Ingredients 10
Steps:
- 1. Melt 4 tablespoons butter in a large, heavy saucepan or skillet - grandma used cast iron. Add onion and garlic; cook over low heat for 5 minutes.Do not brown. Add celery and cook for 4 minutes longer.
- 2. Add tomatoes, basil, oregano, thyme, and sugar to the pan. Cook over medium heat, stirring frequently, for 20 minutes. Add the remaining butter, then stir in the cream. Cook until smooth and creamy, about 5 minutes.
SOUTHERN STYLE TOMATO GRAVY
This was a staple in my home growing up and is usually served over biscuits, with corn bread, bacon, eggs, and cheesy grits.
Provided by Bella V.
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserving the drippings in the pan, remove the bacon to a paper towel-lined plate to drain.
- Stir the butter and flour into the bacon drippings. Scrape the browned bits of food off of the bottom of the pan with a wooden spoon; cook and stir together until beginning to thicken, about 3 minutes. Stir the tomatoes into the mixture, using the spoon to break the tomatoes into small pieces while cooking; season with salt and pepper. Add the cream cheese and heavy cream; reduce heat to medium-low and simmer, stirring frequently, until hot and thick, about 10 minutes.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 5.5 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 7.3 g, Sodium 687.6 mg, Sugar 2.4 g
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 GRAVY
Tomato Gravy is a perfect accompaniment to meat loaf! The only question is: How are you going to cook the tomatoes before making them into gravy? My mother used to can whole tomatoes at the end of summer. When she made meat loaf, she poured a jar of tomatoes over the raw meat loaf, squishing the tomatoes a little before...
Provided by Fran Miller
Categories Gravies
Time 30m
Number Of Ingredients 4
Steps:
- 1. The tomatoes have to be cooked down. If you're not going to put them in with the meatloaf, just cook them down in a skillet. Pour in the can of tomatoes & cut (or squish) them up. If you're using fresh tomatoes, peel & cut them into small pieces. You'll probably need to add a little water to get the fresh tomatoes started. Cook about 20 minutes or so on medium-low heat, stirring frequently.
- 2. If you cooked the tomatoes with the meat loaf, fish them out and put them in the skillet with a little water. Heat to boiling.
- 3. By this step, the tomatoes are cooked down, regardless of how you started them. Mom always added a little "juice" from the meat loaf pan to boost the flavor. That part is up to you.
- 4. Stir the heaping Tablespoon of cornstarch into the milk & mix well.
- 5. Add the cornstarch & milk mixture to the tomatoes in the skillet. Cook and stir until the tomato gravy thickens, just 2 or 3 minutes. Season with salt & pepper, as desired. If you want a smooth tomato gravy, use a hand blender. I've actually never fixed it that way, but I stand up for your right to do so.
- 6. Serve over meat loaf and mashed potatoes. =^..^=
- 7. CREAMED TOMATOES: Actually, it's all pretty much the same, EXCEPT do not add any meat loaf "juice" and don't thicken as much as a gravy. (If it's too thick, just thin out with a little milk.) Delicious on biscuits or boiled new potatoes. This is also great over macaroni & cheese!
CREAMED TOMATOES AKA TOMATO GRAVY
I've been eating creamed tomatoes over biscuits or cornbread my entire life. It's so yummy! For those who've never had it, it tastes similar to creamy tomato soup, but it's thicker. I grew up in rural West Virginia, and everyone always called it creamed tomatoes, but a few years ago, I found out that some people call it tomato gravy. Either way, it's the same thing. My hubby also likes to pour it over his fried or mashed potatoes! I hope you enjoy it. It's always been one of those down home comfort foods for me! Serve with homemade biscuits. Here's a link to a really good recipe! https://www.recipezaar.com/26110
Provided by Possumstew
Categories Low Protein
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour tomatoes in a saucepan or skillet.
- Add butter.
- Simmer over medium heat about 15 minutes, or until tomatoes are tender. (If using juice, then just bring it up to a simmer, and continue.).
- After tomatoes are tender, mix your flour and milk in a bowl until smooth, and add to tomatoes, stirring well.
- Add salt, pepper, and sugar to taste.
- If it's too thick, add a little more milk. If it's too thin, either simmer on low until it's the desired thickness, or mix up a bit more flour and milk and add to your tomatoes.
- That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!
CREAMY GRITS WITH TOMATO GRAVY AND GREENS
Steps:
- For the grits: Bring the milk and salt to a boil in a medium saucepan over medium heat. Add the grits, stirring with a fork to prevent any lumps from forming. Once the grits have started to thicken, reduce the heat to low and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove from the heat and cover to keep warm.
- For the tomato gravy: Meanwhile, in a large skillet over medium heat, heat the oil until it shimmers. Add the grape tomatoes, sugar and garlic and cook until the tomatoes start to soften, 3 to 5 minutes. Add 2 tablespoons of the butter; let melt. Stir in flour and cook until starting to brown, 1 to 2 minutes. Whisk in the broth, tomato paste, salt and pepper until smooth. Continue cooking until the mixture comes to a boil; it will thicken as it heats. When thick like a gravy, remove from the heat and stir in the remaining 2 tablespoons butter.
- Serve the warm grits in shallow bowls, topped with tomato gravy and collard greens.
- Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
- Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.
TOMATO GRAVY
Make and share this Tomato Gravy recipe from Food.com.
Provided by Jellyqueen
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chop tomatoes, set aside.
- Heat large heavy skillet, I prefer an iron skillet.
- Pour in oil.
- Add flour to oil and lightly brown flour, stirring constantly.
- Add tomatoes, salt, pepper, sugar and water.
- Simmer on low heat until tomatoes are cooked.
- You may have to add a little water as this cooks, if it becomes too thick.
- Serve over rice, mashed potatoes, biscuits, etc.
Nutrition Facts : Calories 326.4, Fat 27.7, SaturatedFat 3.6, Sodium 8.9, Carbohydrate 18.3, Fiber 2.1, Sugar 4.7, Protein 2.8
COUNTRY CREAMED TOMATOES
Either fresh or canned, this dish was loved by my Mom's farm family. My dad also liked them. And I love them, too.
Provided by alice coffield
Categories Other Breakfast
Time 50m
Number Of Ingredients 7
Steps:
- 1. Prepare drop biscuits and place them in a warm oven while you make the creamed tomatoes - or put them on a plate and cover with a clean towel
- 2. Peel and cut up tomatoes over a bowl to reserve the juice. Add juice and tomatoes to a 2 quart saucepan and add 1/2 c. water. Cook slowly over medim heat
- 3. Add the cold milk to a small cup, sprinkle with the flour and shake together until fairly smooth. Strain to remove lumps. Stir slowly in a thin, steady stream, into the hot tomatoes until it thickens and doesn't taste floury. Add margarine and sugar and salt and/or pepper to taste.
- 4. Place biscuit on plate, split in half and ladle creamed tomatoes over them. Enjoy. Little ones may like it a bit sweeter - add more sugar to taste.
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
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