Tomato Gravy

 Tomato Gravy is one of those southern recipes that was handed down from generation to generation in my family.  I don’t make it often, but somehow I still remember it. It’s weird how that works lol. I’ve come to learn that there are a lot of people that have never heard it or have never had it.  Do yourself a flavor, make it. It’s super quick, simple, and SO yummy.  

Tomato Gravy-

3 TBSP of bacon grease (butter or oil also work, but the bacon grease gives it a bit more flavor)

3 TBSP of flour

1 to 1.5 c of stock (chicken, beef, or vegetable all work, just whatever you have on hand)

1- 14.5 oz can of diced tomatoes, undrained (I prefer the petite diced, but regular is fine, too)

Salt and pepper to taste

Optional- in place of salt/pepper, you can also use Everglades Heat or Tony Chachere’s for a little kick. 

In a large skillet, over medium heat, combine the bacon grease and flour to make a roux. Once well mixed,  add in the can of tomatoes. Cook for a minute or so while stirring constantly, it helps get rid of the floury taste.  Slowly add in stock until gravy is just at the desired consistency. Season gravy to taste and serve over fresh hot biscuits, grits, rice, or even mashed potatoes. Enjoy, y’all!

Life Hack- Tomato Gravy is essentially the base for Swiss steak. Fry up some well season stew beef and make a slightly thinner gravy. Toss the beef in the gravy and simmer until the gravy is at your desired consistency and the beef is tender.  Serve over rice or mashed potatoes.