Tomatoville® Gardening Forums


Notices

Post your favorite tomato-based recipes here.

Reply
 
Thread Tools Display Modes
Old February 7, 2006   #1
TomatoDon
Tomatovillian™
 
TomatoDon's Avatar
 
Join Date: Feb 2006
Location: MS
Posts: 1,521
Default Tomato Gravy

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
__________________
Zone 7B, N. MS
TomatoDon is offline   Reply With Quote
Old February 10, 2006   #2
Adenn1
Tomatovillian™
 
Adenn1's Avatar
 
Join Date: Feb 2006
Location: Philly
Posts: 559
Default

I did not learn about "gravy" till I moved to Philly. I have watched people argue over and over whether one should refer to it as "gravy" or "sauce." From what I gather from friends here...gravy is a slow-simmered tomato base that typically includes meat--sausage, pork, beef, etc.

It is often referred to as "Sunday gravy"...as many start a pot early in the morning on Sunday and it is simmered for several hours...till the family arrives for the feast.
Adenn1 is offline   Reply With Quote
Old February 10, 2006   #3
Woodenzoo
Tomatovillian™
 
Woodenzoo's Avatar
 
Join Date: Jan 2006
Location: Ohio z6
Posts: 141
Default

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)
Woodenzoo is offline   Reply With Quote
Old February 10, 2006   #4
Mischka
Tomatoville® Administrator
 
Mischka's Avatar
 
Join Date: Jan 2006
Location: The Bay State
Posts: 3,206
Default

Every time I read this forum, my stomach grumbles and my mouth waters!

Great recipes, keep 'em coming
__________________
Mischka


One last word of farewell, Dear Master and Mistress.


Whenever you visit my grave,

say to yourselves with regret

but also with happiness in your hearts

at the remembrance of my long happy life with you:


"Here lies one who loved us and whom we loved."


No matter how deep my sleep I shall hear you,

and not all the power of death

can keep my spirit

from wagging a grateful tail.
Mischka is offline   Reply With Quote
Old February 20, 2006   #5
Miss_Mudcat
Tomatovillian™
 
Miss_Mudcat's Avatar
 
Join Date: Feb 2006
Location: Central Georgia
Posts: 366
Default

Tomato Gravy... Mississippi Traditional southern style:

Fry some meat.
Reserve about 2 TBSP of grease/drippings in skillet.
Add 2 TBSP Flour and salt and pepper. Stir together over medium heat.

In season, add 4 large, very juicy tomatoes, diced small. Out of season, pour in 1 quart of stewed tomatoes or tomato juice. Simmer for just a minute or two.

Serve over homemade buttermilk biscuits!

Oh DROOL!
Miss_Mudcat is offline   Reply With Quote
Old February 20, 2006   #6
TomatoDon
Tomatovillian™
 
TomatoDon's Avatar
 
Join Date: Feb 2006
Location: MS
Posts: 1,521
Default

Wow! Sounds great! And sounds like you know what you're talking 'bout. You have to have a Mississippi connection. Tell me.

Don

"Down in Mississippi"
__________________
Zone 7B, N. MS
TomatoDon is offline   Reply With Quote
Old February 21, 2006   #7
Miss_Mudcat
Tomatovillian™
 
Miss_Mudcat's Avatar
 
Join Date: Feb 2006
Location: Central Georgia
Posts: 366
Default

Hi Don!

(I sent you a PM, wasn't sure if you'd gotten it since I don't seem to have learned the ins and outs of operating this forum.)

Anyway, yes, I am a Mississippi gal; DH is a Mississippi boy. We were both born and raised there until we married at age 24 when he started dragging me all over the country! I stopped crying about it after 9 or so years, and I've learned to live with it. We visit at least once a year, sometimes more. DH is from Pearl and I'm from the big town o' Mize (popn. 300 - Sa-lute!).

So nice to meet you!

Lisa
__________________
Farmers don't wear watches; they work until the job is done!
Miss_Mudcat is offline   Reply With Quote
Old February 23, 2006   #8
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
Default

Tomato Gravy over Rice

1 (28 ounce) can crushed tomatoes *
1/2 cup onions, chopped
4 slices bacon
1/4 cup diced green bell pepper
3 tablespoons flour
Salt & black pepper

* Or use fresh tomatoes, and cook them down to about 2 cups.

Fry bacon until done but not crisp. Cut into pieces and set aside. Add onions and green peppers to skillet and sauté until soft. Add tomatoes and simmer 20 minutes. Salt and pepper to taste.

Mix flour with enough cold water to make a smooth paste. Add to skillet, stirring constantly until thickened. Serve over cooked rice. Serves 4 to 6.

NOTE: You can omit the bacon and use any meat available (sausage, ham, etc.), or you can substitute 2 or 3 tablespoons butter.
coronabarb is offline   Reply With Quote
Old February 26, 2006   #9
bully
Tomatovillian™
 
bully's Avatar
 
Join Date: Jan 2006
Location: S.E. MI
Posts: 794
Default

Quote:
Originally Posted by Mischka
Every time I read this forum, my stomach grumbles and my mouth waters!

Great recipes, keep 'em coming
ain't that the truth!!

I'd allow a gravy I.V. ..but it's probably not allowed on mean ol Mrs. Bully's strict diet
bully is offline   Reply With Quote
Old April 15, 2006   #10
Earl
Tomatovillian™
 
Earl's Avatar
 
Join Date: Jan 2006
Location: SW Ohio
Posts: 1,278
Default

If you're lucky enough to have a quart of canned heirlooms, :-), open them and using a very sharp knife, slice tomatoes while they're still in the jar, just saw knife blade from side to side in a gentle fashion. Pour diced tomatoes into pot and cook down a bit, adding seasoning [salt] to your liking, then mix some cornstarch or other thickener with a bit of water and stir into tomatoes and simmer for a few minutes longer. Serve over rice.

P.S. Don't mess with the heirloom taste by adding a lot of other stuff. :-)
Earl is offline   Reply With Quote
Old May 3, 2006   #11
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
Default

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.
coronabarb is offline   Reply With Quote
Old August 28, 2011   #12
Zana
Tomatovillian™
 
Zana's Avatar
 
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
Default

Basic Tomato Gravy

6 - 8 medium FRESH tomatoes, cored and peeled
a pinch or two of salt
1/4 - 1/2 c. sugar
flour
water

• Mix the tomatoes, salt and sugar together in a saucepan and cook slowly.
• Simmer for about 30 minutes.
• Mix flour and water together for thickening. (Adjust amount according to how much juice is in the pan).
• Bring the tomatoes to a boil and quickly stir in the flour/water mixture.
• It is possible to get this too thick, so it is best to have it somewhat thin to pour like gravy.
Zana is offline   Reply With Quote
Old August 28, 2011   #13
ScottinAtlanta
Tomatovillian™
 
ScottinAtlanta's Avatar
 
Join Date: Jul 2011
Location: Atlanta, Georgia
Posts: 2,593
Default

What you call gravy is actually the ancient Neapolitan recipe for ragu. You simmer meat in tomato stock until the meat disappears - they call it "putting the soul of the meat into the tomato."
ScottinAtlanta is offline   Reply With Quote
Old December 27, 2011   #14
kenny_j
Tomatovillian™
 
Join Date: Sep 2011
Location: holly michigan
Posts: 380
Default

One gourmet cook book I have gives a recipe for "Italian Gravy", which is just a very hearty spaghetti sauce. Calls for: tomato puree, tomato paste, chicken or beef broth, dry red wine, onions, garlic, celery, carrot, parsley, mushrooms, red pepper flakes, oregano, rosemary, basil, cloves (optional), salt, black pepper, brown sugar and meat if you wish. Carrots, grated are a must for me in a good sauce or gravy. I had a friend who was a professional Chef. He made dinner for an X-mas party once, and a pot roast was one dish. The juice or gravy it was in was extraordinary in flavor. He said it was a standard red-eye gravy. Just add a can of tomatoes, or some paste to virtually any standard gravy to impart extra flavor. It's wonderful!!!

kj
kenny_j is offline   Reply With Quote
Old December 27, 2011   #15
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Gravy = sauce = sugo

Worth
Worth1 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 12:55 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★