How to make it

  • Heat the margarine or oil over medium heat in a large skillet.
  • Stir in the flour with a whisk until there are no lumps.
  • Add the sweetener, salt and pepper, stir well then add the tomatoes.
  • Mash the tomatoes with a fork to get them as small and smooth as you can but don't worry too much about it as lumpy tomato gravy is a tasty thing of beauty.
  • Add the milk gradually as the conglomeration in the skillet starts to thicken.
  • Stir well, add the Louisiana hot sauce if you want some heat to the gravy, let it come to a boil then turn off the heat and serve over potatoes, rice, bread, meat loaf, hamburger steak, etc.
  • Denise's note - If you have problems with the gravy curdling, try making a paste from the fat and flour the next go 'round. Personally, we don't care if it's a little curdled or not. It tastes great, regardless!

Reviews & Comments 2

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  • justjakesmom 8 years ago
    Love the sound of this. And yeah, the tomatoes need a bit of sugar. I use brown sugar.
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  • frodo 9 years ago
    try it with out the sugar,
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