OLD-FASHIONED TOMATO GRAVY
My mother-in-law gave me this tomato gravy recipe. It's her very favorite breakfast. We-my husband, our two sons and I-also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding. -Laurie Fisher, Greeley, Colorado
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 291 calories, Fat 16g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 1059mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
FRESH TOMATO GRAVY
This healthy recipe from Cooking Light is part of the unfried green tomato recipe on this website (also from Cooking Light). I have used this on broiled turkey patties, on baked chicken, baked with fish and topped with parmesan cheese. As you can see it is very versatile. The uses are only limited by your imagination! Double the recipe and share with a friend.
Provided by Tastings by CeCe
Categories Sauces
Time 20m
Yield 1 1/3 Cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a medium nonstick saucepan over medium heat.
- Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently.
- Add chopped red tomato.
- Bring to a boil, and cook for 10 minutes or until liquid almost evaporates.
- Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
Nutrition Facts : Calories 54.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 171.8, Carbohydrate 6.2, Fiber 1.6, Sugar 3.5, Protein 1.6
ITALIAN TOMATO GRAVY
Steps:
- Heat olive oil in a large saucepan over low heat. Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered.
TOMATO GRAVY
Tomato Gravy is a perfect accompaniment to meat loaf! The only question is: How are you going to cook the tomatoes before making them into gravy? My mother used to can whole tomatoes at the end of summer. When she made meat loaf, she poured a jar of tomatoes over the raw meat loaf, squishing the tomatoes a little before...
Provided by Fran Miller
Categories Gravies
Time 30m
Number Of Ingredients 4
Steps:
- 1. The tomatoes have to be cooked down. If you're not going to put them in with the meatloaf, just cook them down in a skillet. Pour in the can of tomatoes & cut (or squish) them up. If you're using fresh tomatoes, peel & cut them into small pieces. You'll probably need to add a little water to get the fresh tomatoes started. Cook about 20 minutes or so on medium-low heat, stirring frequently.
- 2. If you cooked the tomatoes with the meat loaf, fish them out and put them in the skillet with a little water. Heat to boiling.
- 3. By this step, the tomatoes are cooked down, regardless of how you started them. Mom always added a little "juice" from the meat loaf pan to boost the flavor. That part is up to you.
- 4. Stir the heaping Tablespoon of cornstarch into the milk & mix well.
- 5. Add the cornstarch & milk mixture to the tomatoes in the skillet. Cook and stir until the tomato gravy thickens, just 2 or 3 minutes. Season with salt & pepper, as desired. If you want a smooth tomato gravy, use a hand blender. I've actually never fixed it that way, but I stand up for your right to do so.
- 6. Serve over meat loaf and mashed potatoes. =^..^=
- 7. CREAMED TOMATOES: Actually, it's all pretty much the same, EXCEPT do not add any meat loaf "juice" and don't thicken as much as a gravy. (If it's too thick, just thin out with a little milk.) Delicious on biscuits or boiled new potatoes. This is also great over macaroni & cheese!
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