Mountain Country Tomato Gravy Can Be Vegan Too Recipe

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.