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Old June 8, 2014   #16
ramapojoe
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lot's of gravey recipies that are totally foriegn to me. never heard of putting flour in red gravey and i couldn't imagine gravey with out garlic, oregano and basil. nice to read what people call gravey around the country. i grew up thinking sunday gravey was close to what kenny j posted.
only thing i disagree on is 'meat if you wish'. to me red gravey without meat is mainara.
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Old June 11, 2014   #17
pol_bishop25
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Quote:
Originally Posted by coronabarb View Post
Old-Fashioned Southern Tomato Gravy

1/2 pound of diced bacon
1 small onion, chopped
2 tablespoons of flour
1/8 teaspoon of salt
A pinch of black pepper
1 14-1/2 ounce can diced tomatoes, undrained
3 cups of tomato juice

In a skillet, fry bacon until crisp and place on paper towels to drain. Discard all but 2 tablespoons of bacon drippings and cook chopped onion in drippings until tender. Stir in flour, salt and black pepper and cook, over low heat, stirring constantly until mixture is golden brown. Gradually add tomatoes and tomato juice and stir well. Bring mixture to a boil over medium heat and cook, stirring constantly for about 2 minutes. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until gravy becomes thickened, stirring occasionally. Stir in bacon and serve over hot biscuits.
Tried your recipe last night mate and it was awesome. My wife knows that I am worst cook ever and she is always sceptic about my projects, but this time I nailed it. Thanks for the recipe.
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Old June 11, 2014   #18
epsilon
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I had a feeling there was some kind of a relation to a Ragu, but by all means the recipes look delicious none the less.
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Old June 11, 2014   #19
Worth1
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Almost everything I cook that traditionally calls for bacon or tomato juice.
I now use hog jowl and low sodium V8 juice.
Plus I add skinned red sweet peppers and Hungarian paprika.

Imagine the tomato gravy as stated above but with the exception of this.
Dice up hog jowl to 1/4 inch and fry.
Set some aside and cut into long strips 1/2 inch thick.

After the cubed jowl is cooked take out and set aside.
Put in the strips of jowl and fry till crisp then set aside.

Put in flour and make a roux.
Add diced tomatoes and V8 juice.
Cook till halfway thick.
Add 1/2 cup of striped peppers, cubed jowl and 2 table spoons of paprika.
Cook till thickened.

During all of this you have been cooking pork schnitzel.

After it is all complete put the gravy on the schnitzel and the strips of jowl on top.


What you will have is a Hungarian/German dish with a southern twist.

Serve with green beans, new potatoes and a gallon of beer.

Worth
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Old December 29, 2014   #20
Ketchup_Girl
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I make a sauce for Italian style pasta which goes like that: chop a large onion, large carrot, parsley-root, celery root and fry it on the pan until they soften a bit. Then add ground meat and stir. Wait till meat loses the color of 'raw' and add a few nicely diced tomatoes (I usually have 4-5 large ones). Stir again and wait for the toms to turn into sauce. Add some green peas (and corn if you like). Then: Provence herbs (thyme, basil, oregano), salt, pepper, some sugar - taste it if you like it. Serve with spaghetti style pasta
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Old December 29, 2014   #21
Father'sDaughter
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Tomato gravy and tomato sauce (ragu, marinara) are two different things unless you live in certain northeastern regions, apparently.

No self-respecting Italian would ever confuse the two 😄😄😄
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Old July 18, 2015   #22
stevenkh1
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Quote:
Originally Posted by TomatoDon View Post
I've only recently heard about tomato gravy, but they say it is fabulous.

Have any of you tried it? Do you any of you have a good recipe?

Don
We grew up on it...but the WVa term is "Creamed Maters" or Creamed Tomaters". Goes back 2 centuries to the1800s.

Make a WVa sawmill gravy (without pepper) and add crushed tomatoes in to it, then serve over biscuits. Easy, simple
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Old July 21, 2015   #23
imp
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Quote:
Originally Posted by Father'sDaughter View Post
Tomato gravy and tomato sauce (ragu, marinara) are two different things unless you live in certain northeastern regions, apparently.

No self-respecting Italian would ever confuse the two 😄😄😄

Yes, generally speaking, if a roux or thickener is used, it is a tomato gravy , if not, it's a sauce- that is how I was taught way back when.

Sort of like the gravy you get with real home made Swiss Steak- tomato gravy, versus what you serve over many pasta dishes which is a tomato sauce.
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