Tomato Gravy
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A french take on tomato gravy, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 3 Tbsp. bacon drippings
- 1/4 c. all-purpose flour
- 1 (14-1/2 oz.) can whole or stewed tomatoes, undrained
- 1 Tbsp. Worcestershire sauce
- V-8 or tomato juice, optional
- Tabasco sauce, to taste
- Salt and pepper, to taste
Method
Heat bacon drippings in a large skillet.
Add flour.
Cook and stir over medium-low heat until a very dark roux forms.
Add tomatoes and mash with fork until smooth, stirring constantly.
Add Worcestershire sauce.
Add a bit of V-8 or tomato juice if more liquid is needed.
Gravy should be a rich red and slightly thick. Add hot sauce and salt and pepper to taste.
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