1 2 3 Tomato Gravy Recipes

OLD-FASHIONED TOMATO GRAVY

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

1-2-3 TOMATO GRAVY

Steps:

• 1. If cooking meat or poultry, remove from pan and pour off & measure drippings. (If not cooking, substitute butter; see ingredients above.)
• 2. Pour soup into pan; stir well to loosen browned bits of meat or poultry.
• 3. Blend in water and drippings. Stir over low heat until warmed through.

GRAVY 1-2-3

Steps:

• Transfer the turkey drippings to a glass measuring cup.
• Place the roasting pan over low heat, add 1/2 cup white wine or broth and scrape the bits from the pan; add to the drippings. Skim 1/2 cup fat from the drippings and place in the roasting pan; skim and discard the remaining fat.
• Add 1/2 cup flour to the fat in the pan and stir with a wooden spoon, cooking until the mixture is a brown, toasty roux.
• Slowly whisk the hot broth into the roux; bring to a boil. Add drippings and simmer to thicken. Add salt, pepper and chopped giblets, if desired.

OLD FASHIONED TOMATO GRAVY - A TOMATO GRAVY RECIPE WITH MILK

Steps:

• Place tomato juice and water in a small saucepan; bring to a boil.
• In a medium-sized bowl, combine flour and salt.
• Add cream, and whisk until smooth.
• Pour milk into cream mixture, and mix well.
• Add cream mixture to boiling juice.
• Heat until boiling and thick, whisking constantly.
• Serve over toast, biscuits, rice, crackers or fried potatoes.

TOMATO GRAVY

Steps:

• Peel and chop tomatoes, set aside.
• Heat large heavy skillet, I prefer an iron skillet.
• Pour in oil.
• Add flour to oil and lightly brown flour, stirring constantly.
• Add tomatoes, salt, pepper, sugar and water.
• Simmer on low heat until tomatoes are cooked.
• You may have to add a little water as this cooks, if it becomes too thick.
• Serve over rice, mashed potatoes, biscuits, etc.