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I’ve mentioned here before, my Mama was, and still is, the
best Mama in the world! However, Mama, hard as she tried, only excelled at a
few dishes. She never truly mastered the art of using measuring tools, or
sticking to a recipe. She would often substitute, and when she did… look out!
Still, there were a few dishes she was absolutely genius
with. And this is one of those.
Mama no longer is capable of cooking. But there are times
when I wish, just once, I could go back and have some of Mama’s tomato gravy!
Sometimes we had cornbread with it [which was my favorite!] , and sometimes we
had biscuits [Mama’s biscuits were more like really thick pie crusts than
biscuits! – I know…. she tried!], but more often than not, Mama simply served
the gravy over slices of white bread.
I’d be in heaven to have Mama’s tomato gravy today! And even
when I do get a hankering and make it myself, it just doesn’t compare to the
taste of Mama’s on my lips!
Years ago, when I first started out as a new wife [don’t ask
how many years ago that was!] Mama wrote the recipe down for me. I came across
the old recipe card the other day… and this is one I simply had to share.
Mama’s Tomato Gravy
- 1/4 cup Bacon grease or
shortening
- 1/4 to 1/3 cup all purpose
flour
- 1 can of whole tomatoes with
liquid(crush tomatoes with your hands)
- salt and pepper to taste
- 1/2 cup of water
·
In large cast iron skillet, heat bacon grease or
shortening
·
Stir in flour and lower heat to med. low
·
Keep stirring to brown flour to a dark stage.
·
Be careful not to burn. This takes a little while so
don't try to hurry it up.
·
When flour gets to the dark stage, slowly stir in
tomatoes with liquid.
·
Add water a little at a time while stirring tomato
gravy.
·
Season with salt and pepper and simmer on low for 10
to 15 minutes.
As
I said, I love this over cornbread, or homemade biscuits. With a side of
collard greens, you’ve got yourself a full meal!
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