This is my very first blog post. Because it’s my first I have decided to share a recipe that is near and dear to my heart. I grew up in the south learning to cook from my mom and my Mamaw. My earliest memories are of them cooking breakfast. That is also why I am teaching my children to cook breakfast first. Now I have put this recipe in breakfast, because we only ever had tomato gravy with biscuits in the morning. But I do see where it could be enjoyed any time of the day. This was a staple growing up in the south! My Mamaw taught me how to make this, only after I insisted she show me. She of course didn’t have exact amounts of the shortening and flour, but I put the rough amounts in the recipe. Originally, she told me to use 1 to 2 hand fulls of flour. I adjusted that by how much I roughly can measure in my hand. This amount would obviously be different depending on the size of the hand. She always used self-rising flour, as that is all she stored at her home because it was easier for her. In this item you really only need regular flour. I also have you add the salt and pepper after tasting, because canned tomatoes often have salt added. I once added salt before tasting and had apparently used a can of tomatoes that was overly salted. It ended up with a gravy that was too salty to eat. Going through the process of making this and using precious home canned tomatoes, only to over salt is devastating. So don’t repeat my mistake! I hope y’all enjoy this quick recipe and the rest we share in the future.
- 1 skillet
- 2 Tbsp Shortening
- 2-3 Tbsp All Purpose Flour
- 1 pint canned tomatoes Preferably home canned
- 1 pint water
- salt and freshly ground pepper to taste
- In a skillet (cast iron is best) melt shortening and add flour. The more you add the thicker your gravy will get. While stirring constantly, let the flour cook into a brown roux. Add tomatoes with juice and water. Stir in completely then taste. Add salt and pepper to liking. Simmer until desired thickness. Serve over favorite biscuits.