Tomato Gravy

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Tomato Gravy

 

2 TB margarine or butter

2 TB flour

1 tsp. sagar

1/2 tsp. salt

1/4 tsp. ground black pepper

1 can (15 oz.) crushed tomatoes, undrained

1/2 cup milk or evaporated milk

 

Heat the margarine or oil over medium heat in a large skillet. 

 

Stir in the flour and whisk until it is lump free.  Let the fat simmer for a

moment or two,

to toast the flour just a little bit. 

 

Add the sugar or honey, salt and little less than 1/4 teaspoon of pepper. 

Add the tomatoes. 

This gravy is not smooth, so you don't have to work real hard at smashing the

tomatoes. 

The lumpy tomatoes are actually what give it the characteristic texture which

Tomato

Gravy is famous for. 

 

When it begins to boil and thicken, add the milk gradually.  Stir it all up

and let it boil

again.  The milk will sometimes curdle a little bit.  I don't know how to

stop it, so I just serve it

anyway.  It tastes so good, folks seldom notice if the milk is smooth or not.

  This is good with

any grain for a main dish, or just plain over noodles or potatoes.  If you

can your own tomatoes,

you can double or triple the recipe for each quart of tomatoes you use. 

 

Makes: about 2-1/2 cups. 

 

Note: Good with biscuits for breakfast or lunch, especially in the

wintertime.   

 

Tip: In the restaurants they add the milk to the flour and fat first and then

let it thicken. 

When it is bubbly and thick, then you add your tomatoes.  This is supposed to

keep it

from curdling.  If your tomato gravy always curdles, then try this trick and

see if it turns

out better.