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.
MEATLOAF WITH TOMATO GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F.
- Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
- Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
- Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
- Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
GRANDMA HAWLEY'S TOMATO GRAVY
Provided by Food Network
Time 2h30m
Yield 4 quarts
Number Of Ingredients 7
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.
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
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
ITALIAN TOMATO GRAVY
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.
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
GRANDPA'S TOMATO GRAVY
Handed down from my Grandpa who was born and reared in south Georgia. It is really a sauce (because there is no flour in it) but you can eat it for breakfast over biscuits, eat it at room temperature like a soup at lunch or the way we ate it at his house over rice with hoe cakes for dinner. It is simple to make but tastes so good. It keeps in the refrigerator for several days and I think it tastes better the next day.
Provided by Bud W
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- Place the bacon in a Dutch oven, and cook over medium heat, stirring occasionally, until the fat starts to cook out, about 2 minutes. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the diced tomatoes and tomato sauce to the pan. Season with sugar and black pepper. Simmer until the sauce is reduced by at least 1/4 and up to 1/3, 30 to 45 minutes. Stir in the butter just before serving.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 9.4 g, Cholesterol 18.3 mg, Fat 11.3 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 4.1 g, Sodium 649.6 mg, Sugar 6.5 g
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- Stir in tomatoes, salt, and sugar, gently crushing tomatoes while stirring. Cook 3 to 5 minutes or until just thickened. Discard rosemary. Serve immediately.
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