Tennessee Tomato Gravy Recipes

Steps:

• Melt the bacon fat and butter in a medium saucepan over medium-high heat. When the bubbles subside, pour in the tomatoes and stir with a wooden spoon until the fat has married with the tomatoes. Reduce the heat to low and simmer, stirring regularly, until reduced by half, 2 hours.
• Heat the evaporated milk and the whole milk in separate saucepans over low heat until they form a skin on the surface. Remove and discard the skin from the evaporated milk, then pour into the tomatoes; stir until incorporated.
• Put the flour in a large mixing bowl. Remove and discard the skin from the whole milk. Quickly pour the milk into the bowl with the flour, whisking vigorously (to avoid clumps). Pour the mixture through a fine-mesh strainer into the pot with the tomatoes. Stir with a wooden spoon until incorporated. (The consistency should be velvety.) Season with 2 tablespoons each salt and pepper.

Steps:

• Heat the bacon drippings in a large heavy skillet. Combine the flour, salt, and pepper, and sift the mixture over the drippings. Blend well, stirring often to keep the mixture from sticking or burning, cook over medium heat. Add the tomatoes to the roux and stir well. If too thick, add a little boiling water. If too thin, add a little more thin flour paste, about the consisitency of buttermilk. Reduce the heat to low and keep warm for second helpings. If you like, add 1 tablespoon of sugar.

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.

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:

• 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.