Tomato Gravy

TOMATO GRAVY

Pan drippings
3 to 5 heaping Tbsp plain flour
2 to 4 fresh tomatoes, peeled and diced or 1 can diced tomatoes
1 can evaporated milk (this gives the gravy richness)
16 oz milk, whole or 2%
Water as needed
Salt and pepper to taste

1- Gravy is best when you start with “pan drippings” in a hot skillet. For example, the oil that you would fry breaded chicken or steak in, which would have some browned flour and pieces of the breading. If you don’t have pan drippings, use canola oil, enough to cover the bottom of the pan about ¼ inch deep.

2- Pan and oil should be hot, and stove burner on medium high. Add flour 1 heaping Tbsp at a time. I use about 4 Tbsp, but it does seem to vary according to location. When I lived in IL, it seemed to take less flour. I’m assuming this has to do with altitude. You can always add more liquid if the gravy is too thick.

3- The flour should be completely blended in liquid oil, and not be a thick paste. Heat until flour is browned but not burned, stirring constantly.

4- Add tomatoes. They should sizzle. “Stew” the tomatoes on medium high for a minute or 2.

5- Reduce heat. Add half of the milk quickly, stirring vigorously. It will thicken up quickly. Blend in the remaining milk.

6- Add additional milk or water as needed to have a nice consistency.

7- Season to taste with salt and pepper.

8- Simmer on low for 5 to 10 minutes.

9- Serve over grits or biscuits