Creamed Tomatoes Aka Tomato Gravy Recipes

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OLD-FASHIONED TOMATO GRAVY



Old-Fashioned Tomato Gravy image

My mother-in-law gave me this tomato gravy recipe. It's her very favorite breakfast. We-my husband, our two sons and I-also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding. -Laurie Fisher, Greeley, Colorado

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1/2 pound bacon strips, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 teaspoon salt
Pinch pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups tomato juice
8 hot biscuits, split

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

Nutrition Facts : Calories 291 calories, Fat 16g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 1059mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

CREAMED TOMATOES



CREAMED TOMATOES image

CREAMED TOMATOES

Provided by Pamela Shank

Categories     Side Dishes

Yield 2-3

Number Of Ingredients 8

1 (14.5oz) can petite diced tomatoes
1/2 teaspoon kosher salt
1/8- 1/4 teaspoon coarse black pepper
1 Tablespoon butter, melted
1 Tablespoon flour
1/2 teaspoon sugar (optional)
3 Tablespoons milk
1-2 slices bread, cut into 1/2 inch cubes

Steps:

  • Place tomatoes in a small saucepan. Season with salt and pepper. Bring to a boil over medium heat, then reduce to a simmer.
  • In a small bowl, whisk together the butter and flour until smooth. Add milk and whisk until combined. Stir into the tomatoes.
  • Cook for 1 minute, or until starts to thicken, stirring constantly. Remove from the heat. Fold in the bread cubes. Serve warm.

CREAMED TOMATOES AKA TOMATO GRAVY



Creamed Tomatoes Aka Tomato Gravy image

I've been eating creamed tomatoes over biscuits or cornbread my entire life. It's so yummy! For those who've never had it, it tastes similar to creamy tomato soup, but it's thicker. I grew up in rural West Virginia, and everyone always called it creamed tomatoes, but a few years ago, I found out that some people call it tomato gravy. Either way, it's the same thing. My hubby also likes to pour it over his fried or mashed potatoes! I hope you enjoy it. It's always been one of those down home comfort foods for me! Serve with homemade biscuits. Here's a link to a really good recipe! https://www.recipezaar.com/26110

Provided by Possumstew

Categories     Low Protein

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1 quart canned tomato (or juice if you don't like chunks)
2 tablespoons butter or 2 tablespoons margarine
1 cup milk
2 tablespoons all-purpose flour
salt
pepper
sugar

Steps:

  • Pour tomatoes in a saucepan or skillet.
  • Add butter.
  • Simmer over medium heat about 15 minutes, or until tomatoes are tender. (If using juice, then just bring it up to a simmer, and continue.).
  • After tomatoes are tender, mix your flour and milk in a bowl until smooth, and add to tomatoes, stirring well.
  • Add salt, pepper, and sugar to taste.
  • If it's too thick, add a little more milk. If it's too thin, either simmer on low until it's the desired thickness, or mix up a bit more flour and milk and add to your tomatoes.
  • That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!

CREAMY GRITS WITH TOMATO GRAVY AND GREENS



Creamy Grits with Tomato Gravy and Greens image

Provided by Trisha Yearwood

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 19

4 1/2 cups whole milk
1 1/2 teaspoons salt
1 cup grits
2 tablespoons vegetable oil
2 cups grape tomatoes, halved
1 teaspoon sugar
2 cloves garlic, crushed
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
Collards, for serving, recipe follows
2 large bunches collards, homegrown or from the produce section, rinsed well
1/2 pound cured ham hock or salt pork
1/2 cup salt, for brine (optional, see Cook's Note below)
Buttermilk cornbread, for serving
Hot sauce, for serving

Steps:

  • For the grits: Bring the milk and salt to a boil in a medium saucepan over medium heat. Add the grits, stirring with a fork to prevent any lumps from forming. Once the grits have started to thicken, reduce the heat to low and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove from the heat and cover to keep warm.
  • For the tomato gravy: Meanwhile, in a large skillet over medium heat, heat the oil until it shimmers. Add the grape tomatoes, sugar and garlic and cook until the tomatoes start to soften, 3 to 5 minutes. Add 2 tablespoons of the butter; let melt. Stir in flour and cook until starting to brown, 1 to 2 minutes. Whisk in the broth, tomato paste, salt and pepper until smooth. Continue cooking until the mixture comes to a boil; it will thicken as it heats. When thick like a gravy, remove from the heat and stir in the remaining 2 tablespoons butter.
  • Serve the warm grits in shallow bowls, topped with tomato gravy and collard greens.
  • Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
  • Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.

GRANDMA HAWLEY'S TOMATO GRAVY



Grandma Hawley's Tomato Gravy image

Provided by Food Network

Time 2h30m

Yield 4 quarts

Number Of Ingredients 7

7 ounces bacon fat
4 1/2 ounces butter
5 1/3 pounds crushed tomatoes
Two 12-ounce cans evaporated milk
24 ounces whole milk
2 ounces all-purpose flour
Kosher salt and freshly ground black pepper

Steps:

  • Melt the bacon fat and butter in a medium saucepan over medium-high heat. When the bubbles subside, pour in the tomatoes and stir with a wooden spoon until the fat has married with the tomatoes. Reduce the heat to low and simmer, stirring regularly, until reduced by half, 2 hours.
  • Heat the evaporated milk and the whole milk in separate saucepans over low heat until they form a skin on the surface. Remove and discard the skin from the evaporated milk, then pour into the tomatoes; stir until incorporated.
  • Put the flour in a large mixing bowl. Remove and discard the skin from the whole milk. Quickly pour the milk into the bowl with the flour, whisking vigorously (to avoid clumps). Pour the mixture through a fine-mesh strainer into the pot with the tomatoes. Stir with a wooden spoon until incorporated. (The consistency should be velvety.) Season with 2 tablespoons each salt and pepper.

GRANDPA'S TOMATO GRAVY



Grandpa's Tomato Gravy image

Handed down from my Grandpa who was born and reared in south Georgia. It is really a sauce (because there is no flour in it) but you can eat it for breakfast over biscuits, eat it at room temperature like a soup at lunch or the way we ate it at his house over rice with hoe cakes for dinner. It is simple to make but tastes so good. It keeps in the refrigerator for several days and I think it tastes better the next day.

Provided by Bud W

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 1h

Yield 10

Number Of Ingredients 7

8 slices bacon, cut into 1/2 inch pieces
1 large onion, chopped
2 (28 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce
1 teaspoon white sugar, or more to taste
½ teaspoon ground black pepper, or to taste
1 tablespoon butter

Steps:

  • Place the bacon in a Dutch oven, and cook over medium heat, stirring occasionally, until the fat starts to cook out, about 2 minutes. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the diced tomatoes and tomato sauce to the pan. Season with sugar and black pepper. Simmer until the sauce is reduced by at least 1/4 and up to 1/3, 30 to 45 minutes. Stir in the butter just before serving.

Nutrition Facts : Calories 162.6 calories, Carbohydrate 9.4 g, Cholesterol 18.3 mg, Fat 11.3 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 4.1 g, Sodium 649.6 mg, Sugar 6.5 g

SOUTHERN STYLE TOMATO GRAVY



Southern Style Tomato Gravy image

This was a staple in my home growing up and is usually served over biscuits, with corn bread, bacon, eggs, and cheesy grits.

Provided by Bella V.

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 35m

Yield 16

Number Of Ingredients 8

1 (1 pound) package bacon
1 teaspoon butter
2 tablespoons flour
2 (28 ounce) cans whole tomatoes
2 teaspoons salt
4 teaspoons ground black pepper
1 (3 ounce) package cream cheese, softened
½ cup heavy cream

Steps:

  • Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserving the drippings in the pan, remove the bacon to a paper towel-lined plate to drain.
  • Stir the butter and flour into the bacon drippings. Scrape the browned bits of food off of the bottom of the pan with a wooden spoon; cook and stir together until beginning to thicken, about 3 minutes. Stir the tomatoes into the mixture, using the spoon to break the tomatoes into small pieces while cooking; season with salt and pepper. Add the cream cheese and heavy cream; reduce heat to medium-low and simmer, stirring frequently, until hot and thick, about 10 minutes.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 5.5 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 7.3 g, Sodium 687.6 mg, Sugar 2.4 g

RICH TOMATO GRAVY



Rich Tomato Gravy image

This is a wonderful accompaniment to any meal requiring additional sauce. I usually serve this with potato kebabs or more traditionally over a stiff maize meal porridge which is a standard at every braai (barbecue).

Provided by Bokenpop aka Mad

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

6 large ripe tomatoes
2 onions, chopped
25 ml olive oil
6 garlic cloves, crushed
5 ml salt
5 ml cayenne pepper
400 ml tomato cocktail juice
5 ml sugar
black pepper, to taste
10 ml coriander, crushed
15 ml lemon juice
50 ml parsley
24 basil leaves, chopped
1 lemon, rind

Steps:

  • Skin tomatoes and chop up roughly.
  • Soften onion in oil - do not brown.
  • Add garlic and salt and fry for 1 minute.
  • Add tomatoes, cayenne pepper, tomato cocktail, sugar, black pepper, coriander and lemon juice and heat to boiling point.
  • Reduce heat and simmer til thick.
  • Adjust seasoning, if needed.
  • Mix in remaining ingredients and serve.

Nutrition Facts : Calories 110.8, Fat 4.4, SaturatedFat 0.7, Sodium 592.7, Carbohydrate 18.6, Fiber 5, Sugar 9, Protein 3.7

TOMATO GRAVY



Tomato Gravy image

Provided by John Currence

Categories     Sauce     Milk/Cream     Onion     Tomato     Side     Thanksgiving     Vegetarian     Low Cal     Low Sodium     Healthy     Green Onion/Scallion     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 5 cups

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
2 medium onions, finely chopped
2 sprigs thyme
2 tablespoons all-purpose flour
1 28-ounce can crushed tomatoes
1/3 cup thinly sliced scallions
3 tablespoons heavy cream
1/8 teaspoon (or more) cayenne pepper
Kosher salt, freshly ground pepper

Steps:

  • Melt butter in a large saucepan over medium heat. Add onions and thyme; cook, stirring often, until onions are soft and translucent, about 10 minutes. Add flour; stir constantly for 3 minutes. Add tomatoes with juices; cook over medium heat, stirring occasionally, until thickened and flavors meld, about 30 minutes. Discard thyme. Stir in scallions, cream, and 1/8 teaspoon cayenne. Season to taste with salt, pepper, and more cayenne, if desired.

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