Try this Tomato Gravy recipe, or contribute your own.
Suggest a better descriptionPeel, seed and dice the tomatoes, reserving the juices.
In a small pot, bring the chicken broth to a boil; add the tomatoes and juices, onion and green pepper, and let simmer while you prepare the roux.
In a separate skillet, heat the butter or bacon fat over medium heat; stir in the flour. Cook and stir over medium, stirring constantly, until roux reaches a light beige color. Quickly stir in the broth and tomato mixture, adding slowly, but continuously, until fully incorporated.
Stir in the milk and season with salt and pepper, and simmer for 5 to 10 minutes or until nicely thickened. Taste and adjust seasonings.
Serve over hot biscuits.
Note: Can substitute 1 (14.5 ounce) can of stewed/diced tomatoes, undrained, or whole tomatoes, undrained, then chopped. Use a pair of kitchen shears to chop the tomatoes up right in the can. Double tomatoes if you prefer. Can also be made without the onion and bell pepper if desired, but not recommended.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (0g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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