This recipe was another recipe of my Grandmothers…she really loved tomatoes and she liked to include them in a lot of her recipes. She told me once that this recipe came from her part of the family in the Southern United States…not sure exactly where, but I believe around Georgia.
Grandma taught me to can vegetables from the garden and so we used to “put up” lots of mason jars filled with wonderful tomatoes that tasted just as fresh as the day we picked them from the vines.
Try this Tomato Gravy and see what you think!
- 1 pound of bacon
- 1 teaspoon butter
- 2 tablespoons flour
- 2 cans diced tomatoes (28 ounce cans)
- 2 teaspoons salt
- 4 teaspoons ground black pepper
- 1/2 cup heavy cream (or milk if you do not have cream)
- Cook the bacon in a heavy skillet over medium (10 minutes)
- Remove the bacon to a piece of paper towel to drain.
- Add the butter to the bacon drippings.
- Stir in the flour and scraping the bits of bacon off of the bottom of the pan with a wooden spoon
- Cook until beginning to thicken, about 3 minutes.
- Stir the tomatoes into the mixture
- Season with salt and pepper.
- Add the cream (or milk) and reduce heat to medium-low and simmer, stirring frequently for about 10 minutes or until the desired thickness.
- We always had beef, chickens and pork in our freezers growing up in the midwest and we always had fresh eggs and cream on the farm....so these ingredients were readily available. This recipe might sound strange to you, but try the tomato gravy over biscuits at breakfast OR try the tomato gravy over mashed potatoes for dinner. Either way this recipe is a winner.
- Thanks Grandma!