TOMATO GRAVY

This time of year, tomatoes are sort of like zucchini except that you can do so many more things with them. Besides, you never get tired of eating the ones from your garden out of hand with a little salt and pepper. On top of that, the season is almost over – at least around here, with color already showing up on the mountains – so you need to take full advantage.

If you are looking for something else to do with your tomatoes, this old-timey, simple recipe is excellent. It is one of my wife’s favorites. She remembers tomato gravy from her childhood. Her mother would often make it for lunch or a light supper, especially when Dad was out of town on a business trip.

Tomato gravy was also a favorite this time of year on our farm in East Texas. I suspect the dish had its origins in the Great Depression. There are several traditional Southern versions using bacon drippings and served over freshly baked biscuits. This is a “Yankee version.”

You can use store-bought tomatoes or even canned tomatoes, but the results will be a pale imitation of tomato gravy made with tomatoes just picked from the garden.

Serves 4 for lunch

RECIPE

Tomato Gravy

Ingredients

  • 2 tablespoons unsalted butter
  • 2 large, ripe tomatoes, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • salt and pepper to taste
  • 4 slices toasted bread

Method

  1. Melt the butter in a cast iron skillet over medium heat.
  2. Arrange the tomato slices in the melted butter and sauté over medium heat until soft. Turn once to sauté both sides of the tomatoes.
  3. Stir in the flour and cook for a few minutes to remove the raw flour taste.
  4. Stir thoroughly to make sure the milk and flour are completely mixed. Raise the heat slightly to a gentle boil. Simmer until the sauce is thickened.
  5. Adjust seasoning with salt and pepper
  6. Serve immediately over slices of toast.
Advertisements

9 Comments

Filed under Food, Photography, Recipes

9 responses to “TOMATO GRAVY

  1. A beautiful “gravy”! I love it’s humble, Southern roots from East Texas and the yankee influences, too. You can’t argue with toast, tomatoes and butter! I bet the butter on the farm was amazing and you always had a fresh loaf of bread.

  2. We had something similar when I was growing up. My mother would heat canned stewed tomatoes and add slices of soft white bread to it…I can just imagine how much better your dish is with fresh tomatoes. 🙂

  3. Can’t wait to get ripe tomatoes at the Farmers Market on Saturday. I’ll be demoing fried green tomatoes there that morning.

  4. Let me know what you’re going to be making. I’m thinking a green tomato pico de gallo would be a good twist on an old favorite, but I don’t have any green tomatoes.

  5. This was a University staple (more or less)

  6. sarahwrich

    Lots of memories with this recipe!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s