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Tomato Gravy

Tomato Gravy 3.250
Top Tomato 2008 finalist Aug 13, 2008

This venerable West Virginia recipe may be a century old or more. The thick gravy originally was poured over biscuits or toast; today, it might go well with freshly made polenta.

The gravy freezes well for up to 3 months.


Servings: 3.25 cups
Ingredients
  • 4 cups crushed tomatoes (may use canned tomatoes)
  • 1 teaspoon salt
  • 1/4 cup plus 1/4 teaspoon sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1/2 cup milk or heavy cream

Directions

Combine the tomatoes, salt, 1/4 cup of the sugar and the butter in a large saucepan over medium-high heat. Bring to a boil, stirring to make sure the butter has melted completely and the sugar has dissolved. Remove from the heat.

Combine the flour, 1/4 teaspoon of the sugar and the milk or cream in a liquid measuring cup, stirring until well incorporated. Add to the tomato mixture and return to medium-high heat. Stirring constantly, let the tomato gravy come to a boil; it should thicken to a nonrunny consistency. Serve hot; or let it cool to room temperature, then cover and refrigerate for up to 3 days.


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Recipe Source

From Suitland resident Sarah Margaret Maddux.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1/2-cup serving : 118


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 4g 20%

Cholesterol: 16mg 5%

Sodium: 372mg 16%

Total Carbohydrates: 15g 5%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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