Digging through old cookbooks you may come across some strange ideas, especially concerning gelatin. However, there are many classic recipes forgotten or replaced by new convenience items. A perfect example is tomato gravy. Sure, the name doesn’t invoke images of glamour or haute couture, but not everything in life has to.
Tomato gravy is nice as a sauce over rice, pasta, or pan-fried meats such as chicken, fish, or pork. This is a nice practice gravy as it isn’t meant to be perfectly smooth, so don’t stress over any small lumps.
- 2 tablespoons butter*
- 2 tablespoons flour
- 1 tsp sugar or honey
- 1/2 teaspoon salt
- 15-ounce can whole or stewed tomatoes
- 1/2 cup milk**
- fresh ground pepper to taste
*vegans can use olive or coconut oil carnivores can use bacon drippings.
**for creamier flavor use evaporated milk
In a skillet over medium-low melt the butter or oil. Stir in the flour; keep stirring until smooth.
Allow to come to a boil and then stir in the half cup milk, a little at a time. The flour will thicken considerably. You’ll be left with a very thick roux. Add a teaspoon of sugar or honey, as well as salt and pepper. (Stir continuously).
While still stirring, slowly add the juice from the tomatoes. Once it has all been incorporated add the tomatoes and squash ’em. (Yes, that’s my technical term). Allow to return to a boil, then simmer until the gravy is at the desired thickness.