Rich 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.

RICH TOMATO GRAVY

Steps:

• Skin tomatoes and chop up roughly.
• Soften onion in oil - do not brown.
• Add garlic and salt and fry for 1 minute.
• Add tomatoes, cayenne pepper, tomato cocktail, sugar, black pepper, coriander and lemon juice and heat to boiling point.
• Reduce heat and simmer til thick.
• Adjust seasoning, if needed.
• Mix in remaining ingredients and serve.

SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY

Steps:

• Pat roast dry with paper towel.
• In a skillet, heat oil over medium-high heat.
• Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
• Transfer to slow cooker.
• Reduce heat to medium.
• Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
• Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
• Sprinkle mixture with flour and stir.
• Add tomato soup and beef broth and cook, stirring, until thickened.
• Stir in Worcestershire sauce.
• Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
• Remove roast from slow cooker and place on serving platter.
• Stir in brown sugar and vinegar, if using, to pan juices.
• Pour sauce over roast or serve in a separate sauce boat.

WW BRISKET WITH RICH TOMATO GRAVY

Steps:

• 1 Preheat oven to 300.
• 2 Sprinkle brisket all over with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Add brisket and cook until well browned, about 8minutes per a side. Transfer to plate.
• 3 Add onion, garlic, and rosemarry to pot. Reduce heat and cook, stirring occasionally, untill onion is softened, about 10 minute Add mushrooms and cook, stirring occasionally, until well softened, about 6min. Add wine and bring to a boil. Add brisket: spoon vegetable mixture over top to cover.
• 4 Cover pot and transfer to oven. Bake until brisket is fork tender, about 2 1/2 hours.
• 5 Transfer brisket with tongs to a large cutting board. Skim fat from sauce. Cook sauce over med-high heat until slightly thickened, about 10 minute.
• Freezer - Cut brisket across grain into 16 slices. Transfer to large freezer container. Pour sauce over top, submerging brisket as much as possible. Let cool room temperature, then chill until cold, about 2hrs. Cover and freeze up to 1month. To serve, let thaw overnight in fridge. Trasfer brisket and sauce to dutch oven. Cook over med-low heat until heated through, 30 minute.