Tomato Gravy

Getting ready for breakfast

Although chocolate gravy is more associated with Arkansas, many people who grew up in the Delta know about another favorite topping, tomato gravy. Tomato gravy can trace its origins back to Appalachia, but was introduced into the Mississippi and Arkansas Delta as families moved west. This isn’t the kind of gravy used over pasta though. It’s served with hot biscuits and is uniquely southern.

Recipe of Ialeen and Lena Dean

3 table spoons of vegetable oil

3 table spoons of self rising flour

1 and 1/3 cups of water

A pint of fresh canned tomatoes or 1 (14.5 oz) can diced tomatoes

Dash of salt and a 1/2 tea spoon of pepper

Directions: Brown flour in oil until lightly brown. Slowly add water stirring constantly as it thickens. Add tomatoes. Continue to cook until thick. Serve over hot biscuits.

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