Tomato Gravy

TomatoDon · February 7, 2006

I've only recently heard about tomato gravy, but they say it is fabulous.

Have any of you tried it? Do you any of you have a good recipe?

Don

Adenn1 · February 10, 2006

I did not learn about "gravy" till I moved to Philly. I have watched people argue over and over whether one should refer to it as "gravy" or "sauce." From what I gather from friends here...gravy is a slow-simmered tomato base that typically includes meat--sausage, pork, beef, etc.

It is often referred to as "Sunday gravy"...as many start a pot early in the morning on Sunday and it is simmered for several hours...till the family arrives for the feast.

Woodenzoo · February 10, 2006

Here's a couple I've found. You can do a search and find many more ideas, but these two seemed the most interesting ones to me.

Tomato Gravy

1 tablespoon butter
1 cup chopped mushrooms
1/2 cup finely chopped onion
2 cups finely chopped peeled red tomato
1/4 teaspoon salt
1/4 teaspoon black pepper

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.

Tomato Gravy
For more tomato taste, Rhoades suggests adding some V-8 juice.

8 slices bacon
1/4 cup of oil
2 to 3 fresh tomatoes or a small (14-ounce) can of tomatoes
4 tablespoons of flour
2 tablespoons of butter, as needed
1 cup of regular milk
1 large can (12 ounces) evaporated milk

1. Fry bacon until crispy and set aside.
2. Heat oil until hot over medium heat and add flour as you would to make gravy and stir. If too thick, add 2 tablespoons or more of butter until consistency feels right. (It should be slightly thick, but still liquidy.) Add milk, stirring, until mixture becomes smooth and starts to thicken. Add evaporated milk, then add tomatoes, stirring, until gravy thickens and loses any raw-flour taste, 2 to 3 minutes. Then stir in crumbled bacon. Serve over biscuits or toast.

(From Winston -Salem Journal)

**Mischka** · February 10, 2006

Every time I read this forum, my stomach grumbles and my mouth waters!

Great recipes, keep 'em coming

Miss_Mudcat · February 20, 2006

Tomato Gravy... Mississippi Traditional southern style:

Fry some meat.
Reserve about 2 TBSP of grease/drippings in skillet.
Add 2 TBSP Flour and salt and pepper. Stir together over medium heat.

In season, add 4 large, very juicy tomatoes, diced small. Out of season, pour in 1 quart of stewed tomatoes or tomato juice. Simmer for just a minute or two.

Serve over homemade buttermilk biscuits!

Oh DROOL!

TomatoDon · February 20, 2006

Wow! Sounds great! And sounds like you know what you're talking 'bout. You have to have a Mississippi connection. Tell me.

Don

"Down in Mississippi"

Miss_Mudcat · February 21, 2006

Hi Don!

(I sent you a PM, wasn't sure if you'd gotten it since I don't seem to have learned the ins and outs of operating this forum.)

Anyway, yes, I am a Mississippi gal; DH is a Mississippi boy. We were both born and raised there until we married at age 24 when he started dragging me all over the country! I stopped crying about it after 9 or so years, and I've learned to live with it. We visit at least once a year, sometimes more. DH is from Pearl and I'm from the big town o' Mize (popn. 300 - Sa-lute!).

So nice to meet you!

Lisa

**coronabarb** · February 23, 2006

Tomato Gravy over Rice

1 (28 ounce) can crushed tomatoes *
1/2 cup onions, chopped
4 slices bacon
1/4 cup diced green bell pepper
3 tablespoons flour
Salt & black pepper

* Or use fresh tomatoes, and cook them down to about 2 cups.

Fry bacon until done but not crisp. Cut into pieces and set aside. Add onions and green peppers to skillet and sauté until soft. Add tomatoes and simmer 20 minutes. Salt and pepper to taste.

Mix flour with enough cold water to make a smooth paste. Add to skillet, stirring constantly until thickened. Serve over cooked rice. Serves 4 to 6.

NOTE: You can omit the bacon and use any meat available (sausage, ham, etc.), or you can substitute 2 or 3 tablespoons butter.

bully · February 26, 2006

Quote:

Originally Posted by Mischka

Every time I read this forum, my stomach grumbles and my mouth waters!

Great recipes, keep 'em coming

ain't that the truth!!

I'd allow a gravy I.V. ..but it's probably not allowed on mean ol Mrs. Bully's strict diet

Earl · April 15, 2006

If you're lucky enough to have a quart of canned heirlooms, :-), open them and using a very sharp knife, slice tomatoes while they're still in the jar, just saw knife blade from side to side in a gentle fashion. Pour diced tomatoes into pot and cook down a bit, adding seasoning [salt] to your liking, then mix some cornstarch or other thickener with a bit of water and stir into tomatoes and simmer for a few minutes longer. Serve over rice.

P.S. Don't mess with the heirloom taste by adding a lot of other stuff. :-)

**coronabarb** · May 3, 2006

Old-Fashioned Southern Tomato Gravy

1/2 pound of diced bacon
1 small onion, chopped
2 tablespoons of flour
1/8 teaspoon of salt
A pinch of black pepper
1 14-1/2 ounce can diced tomatoes, undrained
3 cups of tomato juice

In a skillet, fry bacon until crisp and place on paper towels to drain. Discard all but 2 tablespoons of bacon drippings and cook chopped onion in drippings until tender. Stir in flour, salt and black pepper and cook, over low heat, stirring constantly until mixture is golden brown. Gradually add tomatoes and tomato juice and stir well. Bring mixture to a boil over medium heat and cook, stirring constantly for about 2 minutes. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until gravy becomes thickened, stirring occasionally. Stir in bacon and serve over hot biscuits.

Zana · August 28, 2011

Basic Tomato Gravy

6 - 8 medium FRESH tomatoes, cored and peeled
a pinch or two of salt
1/4 - 1/2 c. sugar
flour
water

• Mix the tomatoes, salt and sugar together in a saucepan and cook slowly.
• Simmer for about 30 minutes.
• Mix flour and water together for thickening. (Adjust amount according to how much juice is in the pan).
• Bring the tomatoes to a boil and quickly stir in the flour/water mixture.
• It is possible to get this too thick, so it is best to have it somewhat thin to pour like gravy.

ScottinAtlanta · August 28, 2011

What you call gravy is actually the ancient Neapolitan recipe for ragu. You simmer meat in tomato stock until the meat disappears - they call it "putting the soul of the meat into the tomato."

kenny_j · December 27, 2011

One gourmet cook book I have gives a recipe for "Italian Gravy", which is just a very hearty spaghetti sauce. Calls for: tomato puree, tomato paste, chicken or beef broth, dry red wine, onions, garlic, celery, carrot, parsley, mushrooms, red pepper flakes, oregano, rosemary, basil, cloves (optional), salt, black pepper, brown sugar and meat if you wish. Carrots, grated are a must for me in a good sauce or gravy. I had a friend who was a professional Chef. He made dinner for an X-mas party once, and a pot roast was one dish. The juice or gravy it was in was extraordinary in flavor. He said it was a standard red-eye gravy. Just add a can of tomatoes, or some paste to virtually any standard gravy to impart extra flavor. It's wonderful!!!

kj

Worth1 · December 27, 2011

Gravy = sauce = sugo

Worth

February 7, 2006	#1
TomatoDon Tomatovillian™ Join Date: Feb 2006 Location: MS Posts: 1,523	Tomato Gravy I've only recently heard about tomato gravy, but they say it is fabulous. Have any of you tried it? Do you any of you have a good recipe? Don __________________ Zone 7B, N. MS

February 10, 2006	#4
Mischka Tomatoville® Administrator Join Date: Jan 2006 Location: The Bay State Posts: 3,207	Every time I read this forum, my stomach grumbles and my mouth waters! Great recipes, keep 'em coming __________________ Mischka One last word of farewell, Dear Master and Mistress. Whenever you visit my grave, say to yourselves with regret but also with happiness in your hearts at the remembrance of my long happy life with you: "Here lies one who loved us and whom we loved." No matter how deep my sleep I shall hear you, and not all the power of death can keep my spirit from wagging a grateful tail.

February 20, 2006	#6
TomatoDon Tomatovillian™ Join Date: Feb 2006 Location: MS Posts: 1,523	Wow! Sounds great! And sounds like you know what you're talking 'bout. You have to have a Mississippi connection. Tell me. Don "Down in Mississippi" __________________ Zone 7B, N. MS

February 21, 2006	#7
Miss_Mudcat Tomatovillian™ Join Date: Feb 2006 Location: Central Georgia Posts: 366	Hi Don! (I sent you a PM, wasn't sure if you'd gotten it since I don't seem to have learned the ins and outs of operating this forum.) Anyway, yes, I am a Mississippi gal; DH is a Mississippi boy. We were both born and raised there until we married at age 24 when he started dragging me all over the country! I stopped crying about it after 9 or so years, and I've learned to live with it. We visit at least once a year, sometimes more. DH is from Pearl and I'm from the big town o' Mize (popn. 300 - Sa-lute!). So nice to meet you! Lisa __________________ Farmers don't wear watches; they work until the job is done!

February 10, 2006	#2
Adenn1 Tomatovillian™ Join Date: Feb 2006 Location: Philly Posts: 559	I did not learn about "gravy" till I moved to Philly. I have watched people argue over and over whether one should refer to it as "gravy" or "sauce." From what I gather from friends here...gravy is a slow-simmered tomato base that typically includes meat--sausage, pork, beef, etc. It is often referred to as "Sunday gravy"...as many start a pot early in the morning on Sunday and it is simmered for several hours...till the family arrives for the feast.

February 10, 2006	#3
Woodenzoo Tomatovillian™ Join Date: Jan 2006 Location: Ohio z6 Posts: 141	Here's a couple I've found. You can do a search and find many more ideas, but these two seemed the most interesting ones to me. Tomato Gravy 1 tablespoon butter 1 cup chopped mushrooms 1/2 cup finely chopped onion 2 cups finely chopped peeled red tomato 1/4 teaspoon salt 1/4 teaspoon black pepper 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. Tomato Gravy For more tomato taste, Rhoades suggests adding some V-8 juice. 8 slices bacon 1/4 cup of oil 2 to 3 fresh tomatoes or a small (14-ounce) can of tomatoes 4 tablespoons of flour 2 tablespoons of butter, as needed 1 cup of regular milk 1 large can (12 ounces) evaporated milk 1. Fry bacon until crispy and set aside. 2. Heat oil until hot over medium heat and add flour as you would to make gravy and stir. If too thick, add 2 tablespoons or more of butter until consistency feels right. (It should be slightly thick, but still liquidy.) Add milk, stirring, until mixture becomes smooth and starts to thicken. Add evaporated milk, then add tomatoes, stirring, until gravy thickens and loses any raw-flour taste, 2 to 3 minutes. Then stir in crumbled bacon. Serve over biscuits or toast. (From Winston -Salem Journal)

February 23, 2006	#8
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Tomato Gravy over Rice 1 (28 ounce) can crushed tomatoes * 1/2 cup onions, chopped 4 slices bacon 1/4 cup diced green bell pepper 3 tablespoons flour Salt & black pepper * Or use fresh tomatoes, and cook them down to about 2 cups. Fry bacon until done but not crisp. Cut into pieces and set aside. Add onions and green peppers to skillet and sauté until soft. Add tomatoes and simmer 20 minutes. Salt and pepper to taste. Mix flour with enough cold water to make a smooth paste. Add to skillet, stirring constantly until thickened. Serve over cooked rice. Serves 4 to 6. NOTE: You can omit the bacon and use any meat available (sausage, ham, etc.), or you can substitute 2 or 3 tablespoons butter.

April 15, 2006	#10
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	If you're lucky enough to have a quart of canned heirlooms, :-), open them and using a very sharp knife, slice tomatoes while they're still in the jar, just saw knife blade from side to side in a gentle fashion. Pour diced tomatoes into pot and cook down a bit, adding seasoning [salt] to your liking, then mix some cornstarch or other thickener with a bit of water and stir into tomatoes and simmer for a few minutes longer. Serve over rice. P.S. Don't mess with the heirloom taste by adding a lot of other stuff. :-)

May 3, 2006	#11
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Old-Fashioned Southern Tomato Gravy 1/2 pound of diced bacon 1 small onion, chopped 2 tablespoons of flour 1/8 teaspoon of salt A pinch of black pepper 1 14-1/2 ounce can diced tomatoes, undrained 3 cups of tomato juice In a skillet, fry bacon until crisp and place on paper towels to drain. Discard all but 2 tablespoons of bacon drippings and cook chopped onion in drippings until tender. Stir in flour, salt and black pepper and cook, over low heat, stirring constantly until mixture is golden brown. Gradually add tomatoes and tomato juice and stir well. Bring mixture to a boil over medium heat and cook, stirring constantly for about 2 minutes. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until gravy becomes thickened, stirring occasionally. Stir in bacon and serve over hot biscuits.

August 28, 2011	#12
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Basic Tomato Gravy 6 - 8 medium FRESH tomatoes, cored and peeled a pinch or two of salt 1/4 - 1/2 c. sugar flour water • Mix the tomatoes, salt and sugar together in a saucepan and cook slowly. • Simmer for about 30 minutes. • Mix flour and water together for thickening. (Adjust amount according to how much juice is in the pan). • Bring the tomatoes to a boil and quickly stir in the flour/water mixture. • It is possible to get this too thick, so it is best to have it somewhat thin to pour like gravy.

August 28, 2011	#13
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	What you call gravy is actually the ancient Neapolitan recipe for ragu. You simmer meat in tomato stock until the meat disappears - they call it "putting the soul of the meat into the tomato."

December 27, 2011	#14
kenny_j Tomatovillian™ Join Date: Sep 2011 Location: holly michigan Posts: 380	One gourmet cook book I have gives a recipe for "Italian Gravy", which is just a very hearty spaghetti sauce. Calls for: tomato puree, tomato paste, chicken or beef broth, dry red wine, onions, garlic, celery, carrot, parsley, mushrooms, red pepper flakes, oregano, rosemary, basil, cloves (optional), salt, black pepper, brown sugar and meat if you wish. Carrots, grated are a must for me in a good sauce or gravy. I had a friend who was a professional Chef. He made dinner for an X-mas party once, and a pot roast was one dish. The juice or gravy it was in was extraordinary in flavor. He said it was a standard red-eye gravy. Just add a can of tomatoes, or some paste to virtually any standard gravy to impart extra flavor. It's wonderful!!! kj

December 27, 2011	#15
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Gravy = sauce = sugo Worth