Thread: Tomato Gravy
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Old February 10, 2006   #3
Woodenzoo
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Join Date: Jan 2006
Location: Ohio z6
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Here's a couple I've found. You can do a search and find many more ideas, but these two seemed the most interesting ones to me.

Tomato Gravy

1 tablespoon butter
1 cup chopped mushrooms
1/2 cup finely chopped onion
2 cups finely chopped peeled red tomato
1/4 teaspoon salt
1/4 teaspoon black pepper

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.


Tomato Gravy
For more tomato taste, Rhoades suggests adding some V-8 juice.

8 slices bacon
1/4 cup of oil
2 to 3 fresh tomatoes or a small (14-ounce) can of tomatoes
4 tablespoons of flour
2 tablespoons of butter, as needed
1 cup of regular milk
1 large can (12 ounces) evaporated milk

1. Fry bacon until crispy and set aside.
2. Heat oil until hot over medium heat and add flour as you would to make gravy and stir. If too thick, add 2 tablespoons or more of butter until consistency feels right. (It should be slightly thick, but still liquidy.) Add milk, stirring, until mixture becomes smooth and starts to thicken. Add evaporated milk, then add tomatoes, stirring, until gravy thickens and loses any raw-flour taste, 2 to 3 minutes. Then stir in crumbled bacon. Serve over biscuits or toast.

(From Winston -Salem Journal)
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