Tomato Gravy provides an interesting and flavorful boost to many vegetables, meats and starches.
Traditionally served over rice, tomato gravy is great (hot or cold) as a condiment on sandwiches and wraps.
When chilled, blend it with sour cream and serve as a relish or dip.
Rather than french fries or baked potato, try fried eggplant with tomato gravy! Great texture and vitamin packed!
6 medium sized tomatoes
1/4 cup water
1/2 cup chopped onions
1 Green Bell Pepper, chopped
4 slices bacon
3 tablespoons flour
garlic powder (to taste)
salt (to taste)
pepper (to taste)
- Core the tomatoes and dice into small pieces. Set in sauce pan with water.
- Add chopped onions, diced bell pepper, garlic, salt and pepper to tomato & water and bring to boil, stirring often.
- When mixture comes to boil, set to "simmer", cover pan, and check periodically, stirring, for the next hour.
- Add more water if mixture becomes too pasty.
- Fry bacon until done but not crisp. Cut into pieces, setting aside.
- As the vegetables come to a pasty consistency, mix flour with enough cold water to make
- a smooth paste. Pour vegetables into skillet, stirring constantly while adding the flour mixture.
- Stir until thickened to desired texture.
- Serve hot over rice, potatoes, mashed vegetables, or vegetable sides.
- Tomato gravy is delicious on meats.
- Make larger quantities and freeze in small containers for quick and flavorful meals.