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How to make it

  • Get out a nice big skillet.
  • Heat the fat or oil over medium heat.
  • Stir in the flour with a fork or a whisk until it is lump free.
  • Let the fat simmer for a moment or two, to toast the flour just a bit.
  • Add the sugar ,salt and pepper.
  • Add the tomatoes.
  • Smash the tomatoes with your fork to make them sort of choppy or shredded.
  • This gravy is not smooth, so you don't have to work real hard at smashing the tomatoes.
  • The lumpy tomatoes are actually what give it the characteristic texture which tomato Gravy is famous for.
  • When it begins to boil and thicken, add the milk gradually.
  • Stir it all up and let it boil again.
  • It tastes so good, folks seldom notice if it is smooth or not.
  • If you can your own tomatoes, you can double or triple the recipe for each quart of tomatoes you use.
  • This recipe makes about 2-1/2 cup of gravy.
  • Good with biscuits or cornbread. My family has always loved it with rice. Also great with beef or fish!
  • Really good in the fall and winter.
  • Garnish with fresh herbs.

Reviews & Comments 3

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  • lanacountry 11 years ago
    Hey there Luisascatering, I have also made it
    with water and juice from the tomatoes as
    well..with no is still quite delicious.
    (and of course no bacon fat or meat fat. :)
    (Re: Tomato Gravy, Thanks:)
    Was this review helpful? Yes Flag
  • luisascatering 11 years ago
    For it to be vegan, you'd have to use soy milk :-)
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great fall recipe mam use to make this when I was a wee lass. high 5 thanks
    Was this review helpful? Yes Flag

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