Beazell's Cook Book

Tomato Gravy Recipe by Mary Reason Theriot

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1 pound bacon, thinly sliced
1 onion, chopped
2 tablespoons flour
3 teaspoons Beazell's Cajun Seasoning
2 – 29 oz cans of diced tomatoes (or 1 can diced tomatoes and 1 can tomato sauce)
 
Cook sliced bacon in a large skillet or saucepan (you will be cooking the gravy in the pot so please make sure it is deep enough).
 
Once bacon is browned add chopped onion and saute for a few minutes, until clear.
 
I do not drain the bacon grease.  Instead I use this to help make the roux.  Add Flour.
 
Season with Beazell's Cajun Seasoning.
 
Add tomatoes. Stir well. If using all diced tomatoes you will need to add 1/2 to full can of water as well to create the gravy.
 
Simmer for 30 minutes.  Taste test and adjust seasonings if needed.  Normally you don't need to add salt as the bacon is already salty.
 
Serve over hot, buttered biscuits

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