Sunday, July 28, 2013

Tomato Gravy

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.

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