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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: MADMom007
Tomato gravy is fabulous served over biscuits or mashed potatoes!
2 tablespoons flour
2 tablespoons oil or bacon grease
8 ounce can tomato sauce — can substitute stewed tomatoes
3 tablespoons flour dissolved in a half cup of very hot water
½ cup milk or buttermilk
salt and pepper
Pre-measure all ingredients and have at hand next to stove top, so you don't have to stop stirring to add ingredients. Heat the oil or bacon grease in a heavy skillet over medium heat. Thoroughly stir in the 2 tablespoons flour until all the bits of flour have been mixed into the oil. Continue to cook, stirring constantly, until the flour and oil form a thick fluffy paste, and stir constantly — I'm not kidding. Don't stop stirring, just let the phone ring — for about ten minutes, or longer if you have more patience than I do — 20 minutes makes a great roux. Be very careful not to burn it. Don't let your burner get too hot. If it smells scorched or starts getting black flecks in it, start over! Very slowly pour the tomato sauce into the skillet, while still stirring. Simmer for a few minutes until this mixture begins to thicken and boil. Keep it at a slow boil. Once it begins to boil, very slowly, still stirring with the other hand, pour in the hot water and flour mixture. Again let the mixture begin to thicken and boil, stirring occasionally at this point. When it starts to boil, pour in the milk or buttermilk, stir thoroughly, season with salt and pepper, and let simmer for about five minutes, stirring occasionally. If at any point the gravy gets too thick, thin out by adding a little hot water. Or, if you want it thicker, add a little more hot water and flour mixture.