Tomato Gravy Recipe

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Tomato Gravy

Joyce Lowery

By
@jlowery55

From what I understand, tomato gravy was an old standby in the days of depression when food was scarce. Some of these "necessities" turned out to be favorite foods. The first time that I ever ate this gravy was at my best friend's house. This is the way that her mother, Lucy Cutright, made tomato gravy.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

3 Tbsp
bacon grease
1/8 tsp
sugar
1/2 tsp
black pepper
1/2 tsp
salt
1 Tbsp
plain flour
1 c
water
3
ripe tomatoes, peeled and chopped

Step-By-Step

1Melt the bacon drippings. Stir in the flour and brown.

2Add tomatoes, with juice, stir as gravy thickens. Add water, a little at a time, and cook until gravy is of desired thickness.

3Salt and pepper to taste. Add the pinch of sugar.

4Canned tomatoes will work, but it is not as good as with fresh tomatoes. Make sure that you chop the tomatoes into small pieces.

About this Recipe

Course/Dish: Gravies
Main Ingredient: Flour
Regional Style: Southern