mama's tomato gravy
(2 ratings)
This treasured family recipe is truly a taste of Cajun country where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama (Patsy Paul) made countless batches of biscuits and tomato gravy in her lifetime. I miss her every day. When I’ve had a rough day and need to feel close to her, I come home and make biscuits and tomato gravy and I’m reminded of her love for her family and for cooking. I’m sure she learned to make this from her Mother (Carmen Inez Shirley). I know it’s just simple biscuits and gravy but for me this is “the dish” that puts my feet back under my Mama’s table.
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(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
Ingredients For mama's tomato gravy
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4 Tbspbacon drippings
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3 Tbspall purpose flour
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2 cwater
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3 oztomato paste
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1/8 tspsalt
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1/4 tspblack pepper
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hot buttermilk biscuits
How To Make mama's tomato gravy
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1In a skillet, stir flour into grease over medium-high heat. Let flour cook and brown, keep stirring, don’t let it burn.
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2When roux has browned, pour water into skillet, while stirring with a whisk until smooth.
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3Whisk in tomato paste (about 1/2 of the small can) until well blended.
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4When gravy begins to thicken reduce heat to low.
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5Stir in salt and black pepper and simmer for 3-5 minutes.
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6You may need to add a little more water if gravy becomes too thick.
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7Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner. Morning, noon or night, you’ll feel the love because your heart and your tummy will be full.
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