Fresh Tomato Gravy Recipes

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.

Steps:

• Melt butter in a medium nonstick saucepan over medium heat.
• Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently.
• Add chopped red tomato.
• Bring to a boil, and cook for 10 minutes or until liquid almost evaporates.
• Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Steps:

• Heat olive oil in a large saucepan over low heat. Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered.

Steps:

• Cook sausage patties in a black cast iron skillet till done, obviously. Then remove the sausage and put it on some paper towels to blot up some of the grease.
• Drain grease from pan leaving only enough to coat the bottom (about 2 tablespoons), add a handful of flour (3 tablespoons will do) to the grease and cook it, stirring ALL the time, till it turns brown.
• Add the milk to the browned flour and stir till all the lumps are gone and it's thick. Add the drained Ro-Tel tomatoes and stir till it's the consistency that you like. (add more milk if it's too thick).
• Crumble up the sausage and add back to the gravy then spoon it over hot biscuits.
• Then turn around and slap the person next to you on account of it's so good you just have to slap somebody!

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!

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.

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.