Bacon And Tomato Gravy Recipes

GRANDMA HAWLEY'S TOMATO GRAVY

Steps:

• Melt the bacon fat and butter in a medium saucepan over medium-high heat. When the bubbles subside, pour in the tomatoes and stir with a wooden spoon until the fat has married with the tomatoes. Reduce the heat to low and simmer, stirring regularly, until reduced by half, 2 hours.
• Heat the evaporated milk and the whole milk in separate saucepans over low heat until they form a skin on the surface. Remove and discard the skin from the evaporated milk, then pour into the tomatoes; stir until incorporated.
• Put the flour in a large mixing bowl. Remove and discard the skin from the whole milk. Quickly pour the milk into the bowl with the flour, whisking vigorously (to avoid clumps). Pour the mixture through a fine-mesh strainer into the pot with the tomatoes. Stir with a wooden spoon until incorporated. (The consistency should be velvety.) Season with 2 tablespoons each salt and pepper.

SOUTHERN TOMATO GRAVY WITH BACON

Steps:

• Cut bacon into half-inch pieces with kitchen scissors and add to a cold pan. Heat the pan to medium heat and cook bacon, stirring frequently, until bacon is crisp and fat is rendered. Remove bacon to a paper-towel-lined plate and leave the grease in the pan.
• Add flour to the pan with the bacon grease and cook over medium heat, stirring constantly, for several minutes to create a roux. Scrape up any bits of bacon that may have stuck to the bottom of the pan.
• Whisk in chicken broth and tomato juice, stirring constantly until fully incorporated. Stir in smoked paprika and simmer until thickened. Add salt and pepper to taste.
• Serve spooned over grits or biscuits with the bacon sprinkled on top.

SOUTHERN STYLE TOMATO GRAVY

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserving the drippings in the pan, remove the bacon to a paper towel-lined plate to drain.
• Stir the butter and flour into the bacon drippings. Scrape the browned bits of food off of the bottom of the pan with a wooden spoon; cook and stir together until beginning to thicken, about 3 minutes. Stir the tomatoes into the mixture, using the spoon to break the tomatoes into small pieces while cooking; season with salt and pepper. Add the cream cheese and heavy cream; reduce heat to medium-low and simmer, stirring frequently, until hot and thick, about 10 minutes.

BACON AND TOMATO GRAVY RECIPE

Steps:

• Place bacon in a large skillet and cook over medium-high heat for about 10 minutes, turning occasionally until evenly browned. Remove bacon from pan, keeping the drippings in the skillet. Allow bacon to cool; crumble and return to bacon drippings.
• Stir flour into bacon and drippings over medium-high heat; cook and stir for 3 to 5 minutes until flour is blended and lightly browned.
• Slowly whisk water into flour mixture for about 5 minutes until thickened; season with salt and black pepper.
• Stir in tomatoes and simmer for about 5 minutes, until gravy is cooked through. Serve over warmed biscuits.

BACON GRAVY

Steps:

• Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy.
• Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease.
• Add flour to grease, and whisk together. Cook for about a minute without burning the flour.
• Add milk; whisk together.
• Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken.
• Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency.
• Serve over biscuits.