Mama's Tomato Gravy

Mama's Tomato Gravy

35
M. Dommert 3

"This dish is truly a taste of Louisiana Cajun Country. I mean where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama made countless batches of biscuits and tomato gravy in her lifetime. I'm sure she learned to make this from her mother: Carmen Inez Shirley. This is the dish that puts my feet back under my mama's table. Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner."

Ingredients

15 m {{adjustedServings}} servings 86 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.
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Reviews

35
  1. 38 Ratings

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As I read the reviews of this simple recipe, my eyes filled with tears. My mother (Alabama born and bred) also made this and I've served it to my family for many years. Reading your memories m...

also Louisiana grown... we too loved mama's tomato gravy... only difference was mama also added a can of tomatoes close to the end... as it was starting to thicken.... hummmm now i am so hungry ...

Love this recipe!! I grew up in TN, my Grandma would make this with biscuit and she made it often...