One of my absolute favorite things in the world is Tomato Gravy. Just ask Chad. I seriously drive all the way across town to get it from a little diner we like to eat at. I grew up eating it , and have never been brave enough to make it myself because I didn’t want to screw it up. That and the little fact that my kids always turn up their nose to it. At least they did. Until I decided I was going to try and make it myself.
I went off on a search for a basic recipe that seemed fool proof. I ended up doing something I never do the first time I make a new recipe. I completely deviated and made my own recipe. And boy, did the results come out FABULOUS! If you are looking for a new breakfast idea, try this. You won’t regret it!
- 2 cans diced fire roasted tomatoes
- 1lb bacon, diced and fried
- 1/2 cup flour
- 1 cup milk
- Fry up your bacon, and leave the oil in the pan. Set aside to drain.
- Add flour to oil. You might need to add a little extra flour depending on oil left over from the bacon. It will should be a smooth base.
- Add milk, and whisk out all the lumps.
- Add tomatoes and bacon. Mix together.
- Add water until you reach a thick (but pourable) consistency. You really shouldn’t need too much because of the juice from the tomatoes and the milk.
- Add salt and pepper to taste. I used 1 1/2 tsp of each initially in the pan, and then added more after serving based on everyone’s own taste preference.
- Serve over a split in half hot biscuit.
- Like any gravy, your own preference will come into play quite a bit. You may like your gravy a little more thick, or even a little more runny. Taste as you go and check your consistency with a spoon.