Recipe: Tomato Gravy

Here are a few to choose from...

TOMATO GRAVY

4 Tbsp. bacon grease
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can tomato juice
1 Tbsp. sugar
1/2 tsp. chili powder

Brown flour in bacon grease. Add salt and pepper, then
tomato juice. When thick, add sugar and chili powder.

BROWN TOMATO GRAVY

2 to 3 firm, ripe tomatoes
2 Tbsp. margarine
2 Tbsp. sugar
1 tsp. salt
1 c. water

Peel and slice tomatoes. Heat margarine in skillet.
Roll tomato slices in flour and brown quickly on both sides.
Reduce heat. Add sugar, salt and water to skillet. Simmer 30
minutes, stirring occasionally and breaking up tomato chunks.
Serve with potatoes, rice, noodles or over toast.

TOMATO GRAVY

1/2 c. chopped onion
3 Tbsp. bacon drippings
2 Tbsp. flour (all-purpose)
2 c. stewed or canned tomatoes
1 tsp. salt
1/4 tsp. pepper

Saute onion in drippings. Add flour and brown slightly.
Add tomatoes and stir until thickened. Season with salt and
pepper. Thin with water if necessary. Yield: About 2 cups.

OLD FASHIONED ONION TOMATO GRAVY

2 tsp. flour
1 Tbsp. vegetable oil
1 whole tomato (fresh or
canned)
1 onion
1/2 c. water

Brown 2 teaspoons of flour in 1 tablespoon vegetable
oil. Cut tomato in small pieces. Dice onion in small pieces.
Brown onions along with flour in a small skillet and add
tomatoes and 1/2 cup of water gradually. Let simmer for 10
minutes or until desired texture of gravy and serve. Great
over rice and mashed potatoes.