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
- 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
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.
From Suitland resident Sarah Margaret Maddux.
Tested by Bonnie S. Benwick.
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