Does anyone know how to make Tomatoe gravy?

Answer 1

Tomato Gravy

INGREDIENTS:

2 tablespoons olive oil
2 cloves garlic, minced
4 green onions, finely chopped (white part only)
3 large ripe tomatoes, peeled, seeded, finely chopped
1/2 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/2 teaspoon dried thyme

PREPARATION:
Heat oil in a skillet over medium heat until hot; add garlic and green onions. Cook 5 minutes, stirring constantly.
Add chopped tomato; reduce heat and simmer 2 to 3 minutes, stirring constantly.

Stir in whipping cream and remaining ingredients; simmer, stirring constantly, until slightly thickened. Serve over chicken, fish, or pasta.
Makes 2 cups.

Answer 2

HOMEMADE TOMATO GRAVY

Ingredients:
2 tablespoons flour
2 tablespoons oil or bacon grease
can substitute stewed tomatoes with juice
3 tablespoons flour
dissolved in
1/2 cup very hot water
1 cup water
salt and pepper


Directions:

Pre-measure all ingredients and have at hand next to stove top, so you don't have to stop stirring to add ingredients. Heat the oil or bacon grease in a heavy skillet over medium heat. Thoroughly stir in the 2 tbs. flour until all the bits of flour have been mixed into the oil. Continue to cook, stirring constantly, until the flour and oil form a thick fluffy paste, and stir constantly (I'm not kidding - don't stop stirring, just let the phone ring) for about ten minutes (or longer if you have more patience than I do - 20 minutes makes a great roux). Be very careful not to burn it. Don't let your burner get too hot. If it smells scorched or starts getting black flecks in it, start over! Very slowly pour the tomatoesand juice into the skillet, while still stirring. Simmer for a few minutes until this mixture begins to thicken and boil (keep it at a slow boil). Once it begins to boil, very slowly (still stirring with the other hand) pour in the hot water/flour mixture. Again let the mixture begin to thicken and boil (stir occasionally at this point). When it starts to boil, pour in the water, stir thoroughly, season with salt and pepper, and let simmer for about five minutes, stirring occasionally. If at any point the gravy gets too thick, thin out by adding a little hot water. Or, if you want it thicker, add a little more hot water/flour mixture.

This is the way I make it and the family loves it

Answer 3

Tomato Gravy
Yield: 12 servings

1 (8 oz can) Tomatoes
4 Tbsp Butter or margarine
1/2 Tsp Meat-extract paste
2 tb All Purpose Flour
1/4 Tsp Salt
1 (14 oz can) Beef broth

Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.

In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute.

Gradually stir in beef broth, tomato liquid and tomatoes, meat-extract paste and salt; cook, stirring until gravy thickens and boils.

NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.

Answer 4

INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, minced
4 green onions, finely chopped (white part only)
3 large ripe tomatoes, peeled, seeded, finely chopped
1/2 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/2 teaspoon dried thyme
PREPARATION:
Heat oil in a skillet over medium heat until hot; add garlic and green onions. Cook 5 minutes, stirring constantly.
Add chopped tomato; reduce heat and simmer 2 to 3 minutes, stirring constantly. Stir in whipping cream and remaining ingredients; simmer, stirring constantly, until slightly thickened. Serve over chicken, fish, or pasta.
Makes 2 cups.

Answer 5

Never heard of of tomato gravy.

Answer 6

Yes, I do. People around here usually call it "sauce" though. "Gravy" is a Philly / Jersey / NY thing, as far as I know.

Answer 7

yes i do I'm Italian and its not called gravy its called sauce.

Answer 8

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

Answer 9

i usually dont make any type of toe gravy

Answer 10

Whats a Toma toe?