Ricks Tomato Gravy Recipes

CREAMY GRITS WITH TOMATO GRAVY AND GREENS

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.

RICH TOMATO GRAVY

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.

RICK'S TOMATO GRAVY

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon from pan, keeping the drippings in the skillet. Allow bacon to cool; crumble and return to bacon drippings.
• Stir flour into bacon and drippings over medium-high heat; cook and stir until flour is blended and lightly browned, 3 to 5 minutes. Slowly whisk water into flour mixture until thickened, about 5 minutes; season with salt and black pepper. Stir in tomatoes and simmer until gravy is cooked through, about 5 minutes. Serve over warmed biscuits.

RICK'S TOMATO GRAVY

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon from pan, keeping the drippings in the skillet. Allow bacon to cool; crumble and return to bacon drippings.
• Stir flour into bacon and drippings over medium-high heat; cook and stir until flour is blended and lightly browned, 3 to 5 minutes. Slowly whisk water into flour mixture until thickened, about 5 minutes; season with salt and black pepper. Stir in tomatoes and simmer until gravy is cooked through, about 5 minutes. Serve over warmed biscuits.

OLD-FASHIONED TOMATO GRAVY

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.

RICK'S TOMATO GRAVY

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon from pan, keeping the drippings in the skillet. Allow bacon to cool; crumble and return to bacon drippings.n
• Stir flour into bacon and drippings over medium-high heat; cook and stir until flour is blended and lightly browned, 3 to 5 minutes. Slowly whisk water into flour mixture until thickened, about 5 minutes; season with salt and black pepper. Stir in tomatoes and simmer until gravy is cooked through, about 5 minutes. Serve over warmed biscuits.n

TOMMY'S TOMATO GRAVY

Steps:

• Sprinkle sugar directly into opened can of tomatoes. Mix flour, salt, and black pepper together in a small bowl.
• Heat margarine in a large skillet over medium-low heat. Sprinkle flour mixture into melted margarine, stirring constantly. Increase heat to medium-high; continue stirring flour mixture until dissolved and bubbling, 5 to 10 minutes. Add tomatoes; cook and stir until flour mixture is fully incorporated, about 5 minutes.
• Stir milk, 2 to 3 tablespoons at a time, into tomato mixture; increase heat to high. Cook and stir sauce until warm and thickened, 2 to 3 minutes.

TOMATO GRAVY AND RICE

Steps:

• In cast iron skillet, cook 8-10 slices of bacon until cripsy.
• Drain bacon and pour off all but 4-5 tablespoons of bacon drippings.
• Crumble bacon and set aside.
• In the same skillet with bacon drippings, add diced tomatoes.
• Then add crumbled bacon pieces.
• Stir all together and add salt and pepper to taste.
• Simmer for 15 minutes and then pour over cooked rice.

RICK'S TOMATO GRAVY

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon from pan, keeping the drippings in the skillet. Allow bacon to cool; crumble and return to bacon drippings.n
• Stir flour into bacon and drippings over medium-high heat; cook and stir until flour is blended and lightly browned, 3 to 5 minutes. Slowly whisk water into flour mixture until thickened, about 5 minutes; season with salt and black pepper. Stir in tomatoes and simmer until gravy is cooked through, about 5 minutes. Serve over warmed biscuits.n