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!

Ingredients:

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)

Method:

• 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.