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    Tomato Gravy

    Source of Recipe

    "The Southerner's Cookbook: Recipes, Wisdom, and Stories"

    Recipe Introduction

    "Similar in spirit to Italian Sunday Gravy (Marinara), Southern tomato gravy likely has less to do with culinary cross-pollination than with industrious folks using meaty tomatoes, either put-up or fresh off the vine, to give the gravy body and supply a sweetness that complements the salty ham."

    List of Ingredients

    ◦ 2 tablespoons bacon grease or unsalted butter
    ◦ 4 cooked thick-cut country ham slices
    ◦ 1 Vidalia onion, diced
    ◦ 2 tablespoons all-purpose flour
    ◦ 1 (14-ounce) can diced tomatoes, drained
    ◦ ˝ cup half-and-half
    ◦ ˝ teaspoon kosher salt
    ◦ ˝ teaspoon freshly ground black pepper


    Melt the bacon grease in a large cast iron skillet over medium heat. Fry the ham slices for 3 to 4 minutes per side depending on their thickness. Remove the ham slices from the pan and wrap them in foil to keep warm.

    Reserve 1 tablespoon of the rendered fat in the skillet; discard the rest. Add the onion and sauté for 5 minutes, until softened but not browned. Sprinkle with the flour and cook, stirring constantly, for 3 minutes, until the flour is incorporated.

    Stir in the tomatoes, half-and-half, salt, and pepper and simmer, stirring occasionally, for 3 to 5 minutes, until thickened. Serve with ham slices and warm biscuits.

    Serves 4




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