I know most of you, especially those of you 30  and under, may be wondering what this is.  If you did not grow up in the deep south you probably have never heard of it.  This recipe started in the south and was a way to have a great side dish, and sometimes a main dish, without costing very much. My parents cooked this often and I have changed it some. I am proud that my children know what this is.  Actually, some restaurants have started serving this, but not many. This recipe is very simple and is great with almost any meat you plan on serving. You can make it spicy or keep it mild. This is a mild version but feel free to spice it up some.

Tomato Gravy

1 medium to small onion diced–if all you have is large–use half

2 pieces of bacon–diced

oil–I use olive oil, but you can use whatever you have

2 cans of petite diced tomatoes–with the juice

water

flour–can use all purpose or self rising–about 1/4 cup–maybe less

salt, pepper, garlic powder, sugar, Italian seasoning or parsley, oregano, and basil

In a large skillet or pot, saute the onions and bacon in a tablespoon or two of oil. Sprinkle with just a little salt. Stir and cook for 5 – 8 minutes–you want the onions and bacon to be tender. Now add a tablespoon or two more oil and the flour. I would start with just shy of 1/4 cup. With a whisk, stir and cook for 5 – 8 minutes–you need it to cook some to remove the “flour” taste. Now add the cans of tomatoes and the juice, stir again to combine and cook for 3 or 4 minutes.  Add about 2 cups of water and stir. Let this come to at least a simmer until it gets hot.

Because this is a gravy, you will want it kind of thin so cook this for 35 – 45 minutes. If it is too thin it will thicken while it cooks. Once it starts to heat up and thicken, add some salt, pepper, about a tablespoon of garlic powder, a teaspoon of sugar–this cuts some of the acid in the tomato and helps it to sweeten–and the Italian seasonings or the herb mixture. If using Italian seasoning–use a tablespoon or two….if using the oregano, parsley and basil separate–use a 1/2 to 1 teaspoon of each. Let this cook for 5 minutes and then taste–you will know if you need more of any seasoning.  Only add a little–then taste again later. Turn this down to medium low and let cook. It needs 30 – 45 minutes so stir often so it doesn’t stick. This gives you time to cook your main dish and some rice to serve this over.

Another idea is to slightly brown some chicken (bone in or breast) then add to this gravy and cook for at least 1 hour. Now you have great stewed chicken and a side dish. This whole dish including the rice will only cost about $2.00 and will serve 5-8 people. You can’t beat that! Enjoy!