Thursday, February 9, 2017

How to make Tomato Gravy



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Cooking comes easy to some of us, especially those of us who grew up in a single parent home because it was the situation " if you are hungry, go cook it!" Microwaves back then were for the rich, the average household and the poorer households  did not have them so I learned to cook on a stove, both gas and electric.
Another staple was biscuits and gravy because its a cheap meal but filling and would get you going with your day.
Some are not used to hearing about fruit [yes tomatoes are fruits] added with gravy but I will tell you that its delicious and worth a try, or two.
~ Lets get started ~
You`ll need :
1/2 cup of self rising flour
1/3 cup vegetable oil
1 1/2 cups of water
1 - 14.5 oz. can of diced tomatoes
Salt and black pepper to taste
In a large no. 8 cast iron skillet [any large skillet will do] add the oil and heat over medium heat. Add the flour and mix with the oil. Sprinkle lightly with salt and black pepper.
Cook the flour till light brown, stirring constantly. This is called making rue.
Remove from the heat and add the can of diced tomatoes, stirring mixing the tomatoes with the rue, this will become super thick and that is alright. Slowly add the water, stirring constantly.
The gravy should be of medium consistency, if you like it thinner, add more water slowly stirring with each addition. 
How to serve :
You can serve the gravy over any type of bread but the best is biscuits, with a side of jam or jelly.
For a full breakfast add a meat of your choice and eggs.
 By Andria Perry
Photos by Andria Perry

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