Tomato Gravy

★★★★★ 1 Review
jlowery55 avatar
By Joyce Lowery
from Sterlington, LA

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.

serves 8
prep time 15 Min
cook time 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
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How To Make

  • 1
    Melt the bacon drippings. Stir in the flour and brown.
  • 2
    Add tomatoes, with juice, stir as gravy thickens. Add water, a little at a time, and cook until gravy is of desired thickness.
  • 3
    Salt and pepper to taste. Add the pinch of sugar.
  • 4
    Canned tomatoes will work, but it is not as good as with fresh tomatoes. Make sure that you chop the tomatoes into small pieces.

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