Tomato gravy is great on biscuits, potatoes, fried pork chops, eggs, or any other food that would benefit from a savory, slightly sweet and tangy sauce. You could even eat it on noodles.

The tomato gravy recipe from The Kitchn sticks to the classic, simple version of this versatile dish and uses only a few ingredients. To make this recipe, you will need diced tomatoes (either ...

They practically obligate me to make tomato gravy. One of the South’s many elegant lessons in ingredient economy, tomato gravy, like other Southern gravies, is an exercise in making much out of ...

Cook slowly, for 15 to 16 minutes, stirring constantly and scraping any brown bits from the bottom and sides of the pot (as the onions sweat, the browned bits will loosen).

Remove whole eggplant with gravy to a serving dish. Serve family-style with freshly boiled pasta. . . . . . . . This recipe sent by Janet, from the 1982 Times-Picayune cooking contest, includes ...

To make gravy, mix three tablespoons of flour into the remaining oil over a medium to low flame. When well mixed, add 1 1 / 4 cups broth and stir until smooth and thick.

Meanwhile, in a large cast-iron skillet, melt the lard and butter. Add the bacon and cook over moderate heat until crisp, 5 to 6 minutes. Reserve the bacon for another use. Add the chicken, in ...

The best part about this tomato gravy is that, unlike its Italian tomato/pasta sauce cousin, this recipe doesn’t need to sit on the stove and simmer all day. With only five minutes of prep work ...