Tomato Gravy #4 , creamy
Source of Recipe
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Tomato Gravy #4, creamy
2 tbsp. flour
2 tbsp. bacon grease or oil
3 tbsp. flour, dissolved in a coffee cup of very hot water
1 8oz. can tomato sauce,
or can substitue stewed tomatoes
1/2 c. milk or buttermilk
salt and pepper
Pre measure all ingredients and have at hand next to stove top.
Heat the oil or bacon grease in a heavy skillet over medium heat.
Thoroughly stir in the 2 tbsp. flour until all the bits of flour have
been mixed into the oil. Continue to cook, stirring constantly,
until the flour and oil form a thick fluffy paste. Be very careful not
to burn it. If it smells scorched, start over!
When the paste has formed, very slowly pour the coffee cup of
hot water/dissolved flour into the skillet, while still stirring.
Simmer for a few minutes until this mixture begins to thicken and
boil. Once it begins to boil, very slowly pour in the tomato choice,
stirring constantly. Again let the mixture begin to thicken and boil.
When it starts to boil, pour in the milk or buttermilk, stir thoroughly,
season with salt and pepper, and let simmer for about five minutes,
stirring almost constantly.
If at any point the gravy gets too thick, thin out by adding a little
hot water.
Tomato gravy is fabulous served over biscuits or mashed potatoes!
Makes 8 servings
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