Tomato Gravy

My grandmother often made tomato gravy in the summertime, but being a
URL: http://www.RecipeCottage.com/sauces/tomato-gravy.html true
Pennsylvania Dutch cook she never used a cookbook or a recipe. My mother
and I approximated this as best we could with one variation. My
grandmother used lard, but we changed the shortening to butter.

Tomato Gravy

This can be a side dish or a main course.

3 tomatoes, sliced thick
2 tablespoons butter or margarine
flour
salt and pepper to taste
milk (about 1/2 cup or until a thick gravy consistency is achieved)
toasted bread

Melt the butter in a frying pan. Slice the tomatoes and dredge in the
flour. Saute' the tomatoes until lightly browned. Season with salt and
pepper. Once the tomatoes are browned, they will begin to break apart. At
this point, use spatula to break them apart completely. Add the milk and
cook, continuing to break up the large pieces of tomato until reduced
slightly. The result will be slightly lumpy, but very good. Serve on
toasted bread.


Personal note:
I drain a can of tomatoes withchiles and this works just fine in the
recipe. 'Fresh' 'store bought' tomatoes don't have the flavor that the
canned ones do.


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