2 cups chopped tomatoes
2 tablespoons bacon drippings
2 tablespoons all-purpose flour
Water
Dash of sugar
Salt and pepper to taste
Add flour to hot bacon drippings and cook for 2 to 3 minutes while stirring steadily. Season to taste with salt and pepper as the mixture cooks. Stir in tomatoes and add dash of sugar. Cover over low heat until mixture thickens. Depending on how juicy the tomatoes are, water may need to be added to thin the gravy to the desired consistency. This recipe is a favorite summer breakfast item in many parts of the Appalachians.
TIP: Canned tomatoes may also be used. A variation is to sauté diced onion in the bacon drippings before adding the tomatoes.
TP
—Celebrating Southern Appalachian Food written by Jim Casada and Tipper Pressley
I did not grow up eating tomato gravy, in fact I had never even heard of it till I started writing this blog. I’m sure glad folks told me about it because we just love it.
I’ve always thought tomatoes go well with breakfast, especially biscuits and eggs, but I didn’t grow up eating them with breakfast.
Back in the day when I worked at Lake Logan one of the perks of being employed there was getting to eat meals in the kitchen.
Us boathouse attendants would go in the backdoor of the kitchen and get a plate and take it back to the boathouse to eat and then return the dishes later on. Funny how smells come immediately to mind. Just typing about the backdoor to the kitchen immediately brought the smell to my brain and the face of Mary Ann who managed the kitchen to my eyes.
One of my cousins would always get a slice of tomato to eat with her fried egg, bacon, and biscuit. One day I decided to do that too and realized the flavors go so well together.
My brother Steve spoke with our aunt who lives close to Lake Logan. She and her family are okay, but many in that area have lost not only their homes but their lives. Please continue to pray for all those suffering and those giving aid in many various ways.
Last night’s video: Mowing, Planting, & Helene Power Outages.
Tipper
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My Grandmother made the best tomato gravy when I was growing up. It was delicious! We had it either at breakfast or supper. Instead of water, she used milk which made a very creamy and delicious gravy. Sometimes she would make sausage patties in the same iron skillet she used for gravy making. When the patties were done, she set them aside and sautéd up some scallions and sweet Vidalia onions in the sausage grease. Then she would brown the flour until it smelled like roasted nuts, pour in the milk and stir like crazy. Once the gravy was smooth as silk, she added the tomatoes. And yes, she also added a little sugar – which she added to all of her tomato sauces. We either had it over biscuits or cornbread and sometimes, just over toasted bread. It was a delicious and hearty way to start and/or end the day.
I grew up eating tomato gravy. We would eat it over rice with some form of fried meat. SO good!!!
Continuing to pray for all affected by Helene.
I have been teased all my life because I don’t like tomatoes. They taste like dirt smells to me. I make and eat wonderful things from them. I make our own ketchup, salsa, spaghetti sauce, chili sauce, and pizza sauce, and even tomato soup….but still cannot eat a tomato. I try every year..and still the same, dirt. I have heard of tomato gravy, but never eaten it. I’m just not sure about that. Lol
Many continued prayers for our Appalachian communities. It’s so very hard to see the utter devastation and not cry your eyes out. One cannot wrap their minds around it. Thank you for all you do Tipper and family!
May the Lord bring comfort to the broken hearts!