Tomato Gravy | Life at Spring Meadows | Gardening Living Creating
Tomato Gravy and Childhood Memories
Tomato gravy and biscuits made from scratch bring back so many memories of growing up in the South. Early each morning, my mom cooked a breakfast of homemade biscuits served with butter and homemade jam, eggs (fresh – gathered each day), bacon, sausage or ham, grits, and fresh milk. When tomatoes were in season, Tomato Gravy was added to the breakfast lineup. Back then, the simple times of life, food tasted great without all the preservatives, and if we didn’t grow it, it most likely never graced our table.
Searching the net, you can find many versions of Tomato Gravy. My recipe is simple; it is the same recipe my mother used and I am sure it is the same that my grandmothers used through the years. Because I know my mother and grandmothers used fresh milk with cream to make their gravy, one of my “have to do, don’t care if it’s not healthy” cooking tips is using evaporated milk with whole milk to add just the right amount of creamy fat needed for a delicious tomato gravy.
Tomato Gravy – It’s What’s On the Menu
A few years ago while vacationing in South Carolina, we toured several plantations throughout the state. Of all the plantations, my favorite was Boone Hall Plantation, founded by Major John Boone in 1681. It is one of America’s oldest working plantations, continuing to grow and produce crops. The moss-draped branches of the mighty oaks planted in 1743 give a spectacular approach to the grounds. While there, we enjoyed a “taste just like homemade” lunch. I chose meatloaf smothered in tomato gravy. It was as close to the tomato gravy my mother made as I have ever tasted. It was my first time to have tomato gravy for anything other than breakfast. I am not sure they still offer it on the menu, but if I go back, it will definitely be the dish I request! Since then, I often prepare meatloaf served with tomato gravy and rice. It is one of our family favorites. (Be sure to visit the Boone Hall Plantation website and learn more of what they offer in a tour.)
Let’s Cook Some Tomato Gravy!
Bacon drippings or vegetable oil
4 tablespoons all-purpose flour
1/2 teaspoon salt mixed in the flour
1 large tomato, peeled, cored, and chopped (save the tomato juice)
2 cups milk (I use whole milk or 1/2 evaporated milk mixed with 1/2 low-fat 2% milk to equal 2 cups liquid)
Bacon, cooked and chopped (optional)
Peel, then chop tomato and place in a bowl with the juice of the tomato. Set aside.
Fry a few pieces of bacon. Save the drippings.
In large cast iron skillet, heat bacon drippings (or vegetable oil if you don’t have the bacon drippings). You need enough oil to cover the bottom of your cast iron skillet.
Stir in the flour with the added salt and lower heat to medium. Stir constantly until the color of your flour is golden brown.
Continue to stir as you pour in the chopped tomatoes and juice from the tomatoes. Your roux will start to thicken. Immediately begin to stir in the milk and continue stirring until all the milk is added and the gravy is the consistency you like. Stir in chopped bacon if desired. Remove from stove.
Add salt and pepper to taste.
Pour into a serving bowl. Best if served immediately.
Keep covered until ready to serve.
For a delicious breakfast, serve over “made from scratch” buttermilk biscuits! Or, serve over meatloaf and rice on the side.