Post by carnation037 on Nov 20, 2002 22:14:09 GMT -6
This is GREAT on home made biscuits!
Tomato Gravy #1
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.
.....
Tomato Gravy #2, (spicy)
2 tbsp. Olive oil
2 chopped garlic cloves
4 finely chopped white parts only of green onion
3 large finely chopped ripe tomatoes, seeded and finely chopped
1/2 c. whipping cream
1/4 tsp. salt
1/4 ground red pepper
1/2 tsp. dried thyme
Heat the oil in a heavy frying pan over a medium heat until hot.
Add the garlic and onions and cook for about 5 minutes, stirring constantly.
Add the tomatoes.
Reduce heat, and simmer 2 or 3 minutes, stirring constantly.
Stir in whipped cream, salt, pepper and thyme.
Let simmer, stirring constantly, until slightly thickened.
.....
I made this one last night. Used it as a side for my mashed potatoes and we dipped our meat in it too.
Tomato Gravy #3
1 lb. bacon and drippings, (I used 1/2 lb.)
3 tbsp. flour, ( I used a little more)
2 14 1/2oz. cans plain diced tomatoes (not Italian or seasoned)
1 16oz. can chicken broth
salt and pepper to taste
1 tbsp. sugar
Use a heavy frying pan to fry the bacon.
Drain, then crumble and set aside.
Leave just enough of the drippings to cover the bottom of the pan.
Slowly stir in the flour and brown, stirring frequently to keep from burning.
Slowly add the broth while stirring.
This makes just a brown gravy.
Simmer until thickened.
Add the canned tomatoes and simmer.
Add water if too thick.
Add the crumbled bacon, salt and pepper and sugar.
Serve over hot biscuits.
Tomato Gravy #1
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.
.....
Tomato Gravy #2, (spicy)
2 tbsp. Olive oil
2 chopped garlic cloves
4 finely chopped white parts only of green onion
3 large finely chopped ripe tomatoes, seeded and finely chopped
1/2 c. whipping cream
1/4 tsp. salt
1/4 ground red pepper
1/2 tsp. dried thyme
Heat the oil in a heavy frying pan over a medium heat until hot.
Add the garlic and onions and cook for about 5 minutes, stirring constantly.
Add the tomatoes.
Reduce heat, and simmer 2 or 3 minutes, stirring constantly.
Stir in whipped cream, salt, pepper and thyme.
Let simmer, stirring constantly, until slightly thickened.
.....
I made this one last night. Used it as a side for my mashed potatoes and we dipped our meat in it too.
Tomato Gravy #3
1 lb. bacon and drippings, (I used 1/2 lb.)
3 tbsp. flour, ( I used a little more)
2 14 1/2oz. cans plain diced tomatoes (not Italian or seasoned)
1 16oz. can chicken broth
salt and pepper to taste
1 tbsp. sugar
Use a heavy frying pan to fry the bacon.
Drain, then crumble and set aside.
Leave just enough of the drippings to cover the bottom of the pan.
Slowly stir in the flour and brown, stirring frequently to keep from burning.
Slowly add the broth while stirring.
This makes just a brown gravy.
Simmer until thickened.
Add the canned tomatoes and simmer.
Add water if too thick.
Add the crumbled bacon, salt and pepper and sugar.
Serve over hot biscuits.