Post by Goldbrick on Jul 30, 2019 13:02:42 GMT -5
It's dern sure tomato season around here and we've canned fresh tomatoes ,canned fresh tomato sauce ,juice ,and even preserves, but one of my brother-in-laws shared this idea with me the other day...TOMATO GRAVY...I thought I was country ,but it's a new one on me.
turns out ,youtube is loaded with tomato gravy ideas ,that they say has been a summertime staple down south for some time …
it's mostly just good'ole sausage gravy with tomatoes added ,but here's how I did it...not at all heart-healthy ,so once in a blue moon only!!!
I had five brats on hand, so I skinned ,chopped and browned them in a big non-stick skillet ,remove the sausage and add a small chopped onion to the drippings {better have some biscuits in the oven by now} once the onions are sizzling add a tablespoon of real butter and enough flour to make a rue, four big tablespoons worked for me, as the next step is water ,and the amount of water is on you , but you want some thickness as you add cream at the end....
add two cups of chopped tomatoes to the thicken mixture ,return the sausage to the pan...I add salt ,lots of fresh-ground black pepper ,some Mrs Dash cause the wife didn't see me add salt ,and a dot of Franks Red Hot.
if it's too thick at this point, thin with juice from the tomatoes but not much cause after a you get to a light simmer you'll ,taste it to check for seasoning and add about a fourth cup of whipping cream.
serve over the biscuits with some hot coffee 
...have a pipe already loaded ,cause this will kick you back so hard you'll be to lazy to fill one afterward!
