Homemade Southern Style Tomato Gravy. “Not Red Tomato Gravy” but more like gravy with tomatoes in it…. it’s still called tomato gravy. (different taste). W…
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Tomato Gravy
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Homemade Southern Style Tomato Gravy. “Not Red Tomato Gravy” but more like gravy with tomatoes in it…. it’s still called tomato gravy. (different taste). W…
Video Rating: 4 / 5
Comments are closed.
Brings back memories of home. I grew up on mater gravy with fresh garden
maters that was cooked on a wood cook stove..
That’s seriously sick looking, no offense. THIS is how you make it: 1c oil
1c+2tb flour Heat oil, add flour, mix using wisk until it’s brown like a
pecan shell. It should smell nutty. Add a 1lb can of tomato sauce and a 1lb
can of diced tomatoes. Let simmer about a half hour so it’s nice and mixed.
Salt and pepper to taste, and DONE. It’s supposed to be red, baby.
Southern tomato gravy? Where’s the bacon grease?
She uses way to much oil for my liking. You can use one or two cans of
stewed tomatoes depending on how much you are making. Mine has always
turned out red as well she is using to much oil and flour for me. I have
not found a person who didn’t love my gravy yet.
looks very good , making me hungry !!!
Hahaha I screwed up so bad. I made it almost black brown and when I was
done adding the water I had to cook it longer to make it thick. When it was
done even the juice tasted like tomatoes. I got a hunch I’m just a sucky
cook but what am I doing wrong? When I was slicing the tomatoes I actually
let the juice to be dumped in with everything. Big mistake huh?
Reminder…This is Southern Tomato Gravy for breakfast. “NOT Red Tomato
Gravy” but more like gravy with tomatoes in it…. it’s still called tomato
gravy. (different taste). We like this served with breakfast biscuits.
First! Excellent!
No what you do is this. Place 2 tables spoons of flour into a skillet and
brown the flour once browned add a can of stewed tomato’s and alittle water
let thicken. Great Tomato gravy
whew , pass me a spoon !
this is not italian cooking
I use about a tablespoon of roux from a jar and Rotel tomatos . This is a
classic SOUTHERN home cooking dish of which I have seen variations. They
are all good. I prefer a dark roux and some hot peppers it, though. And
no… its not gonna clog your arteries if you only eat it occasionaly.
Anything is good in moderation. That said, my great grandpa sopped bacon
grease with biscuits every morning for breakfast most of the 90 some years
he was here.
Now that looks perty dang good…Thanks for sharing!!!
Ohhhh yeah, mastered it this time, awesome!! 2 years later of course!
I’ve never seen tomato gravy look like that. I grew up and still live in
East Central Alabama, and my Grandmothers Tomato Gravy was always red.
Serve with a chilled glass of vegetable oil and top with a dallop of
shortening, sure fire artery clogger. ENJOY! Please see your cardiologist
within 48 hours after eating.
you can tell the italians didnt migrate south 😛