My niece Ashley called me the other day and requested my tomato gravy recipe. I frequently make this recipe to serve with buttermilk biscuits and baked or fried chicken.
3/4 pound bacon, fried and crumbled, 1 (14.5 oz.) can diced tomatoes, undrained, 4 tablespoons self-rising flour, 1 small yellow onion, sliced, 1 cup chicken broth, 1 teaspoon seasoning salt, 1 teaspoon black pepper.
Get out the cast iron skillet, fry off the bacon until crisp, remove bacon from the skillet, crumble and set aside. Add the flour to the bacon drippings, stir with a whisk, add stock and continue to stir until there are no lumps. Bring to a boil, when the mixture starts to boil it will thicken, reduce the heat to a simmer. Add the tomatoes, onions, salt and pepper, cover and cook for at least 10 minutes or until the taste of flour is gone. Taste add salt and pepper as needed.
I serve this dish with steamed basmati rice, crowder peas, buttermilk biscuits, baked or fried chicken, and cucumber salad with a side of tomato gravy for dipping.
What are you going to serve with your tomato gravy?