This delicious recipe has been generously shared by Melissa Dommert.
Melissa is a keen cook, and most of her recipes are family ones, this one being one of the oldest family recipes she has!
So without further ado, let’s introduce Melissa!
This family recipe is truly a taste of Cajun country where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama (Patsy Paul) made countless batches of biscuits and tomato gravy in her lifetime. I miss her every day. When I’ve had a rough day and need to feel close to her, I come home and make biscuits and tomato gravy and I’m reminded of her love for her family and for cooking. When I smell the roux cooking, I almost feel like I’m back in Mama’s kitchen…one more time. I’m sure she learned to make this from her Mother, Carmen Inez Shirley. I know it’s just simple biscuits and gravy but for me this is “the dish” that puts my feet back under my Mama’s table.
Recipe by Melissa Dommert and her Mama.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 2 – 4 Persons
What you need: Skillet or Pan
Ingredients
4 tablespoons bacon or sausage grease
3 rounded tablespoons flour
2 cups / 470 ml water approximately
½ small can tomato paste (about 3 oz / 100 g.)
Salt and pepper to taste (not too much salt)
Hot buttermilk biscuits See HERE for a lovely recipe for Fluffy Buttermilk Biscuits
Instructions
1. In a skillet, stir flour into grease over medium-high heat.
Let flour cook and brown, keep stirring, don’t let it burn.
2. When roux has browned, pour water into skillet, while stirring with a whisk.
3. Whisk in tomato paste until well blended; when gravy begins to thicken reduce heat to low.
4.Add salt and pepper to taste. You may need to add a little more water if gravy becomes too thick.
Some folks use chopped fresh or canned crushed tomatoes or tomato sauce in place of the tomato paste proving that there‘s more than one way to paint a barn!
Serving Suggestions :
Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner. Morning, noon or night, you’ll feel the love because your heart and your tummy will be full!
- 4 tablespoons bacon or sausage grease
- 3 tablespoons rounded flour
- 2 cups / 470 ml water approximately
- ½ oz small can tomato paste about 3 / 100 g.
- Salt and pepper to taste not too much salt
- Hot buttermilk biscuits
- In a skillet, stir flour into grease over medium-high heat.
- Let flour cook and brown, keep stirring, don’t let it burn.
- When roux has browned, pour water into skillet, while stirring with a whisk.
- Whisk in tomato paste until well blended; when gravy begins to thicken reduce heat to low.
- Add salt and pepper to taste. You may need to add a little more water if gravy becomes too thick.
Mary Ann
It’s also good over rice!
Barbara
My mom always made a meatloaf gravy very similar to this. But we just used drippings from the meatloaf and used canned tomatoes (of course until a few yrs ago I canned my own tomatoes which was even better). Good over the mashed potatoes too. Thx so much for the recipe. Haven’t had any in long time. Think I’ll have to make some for my 88 yr old mom tmw!
Dottie
My mother in law introduced me to this 60 years ago when I first dated my husband. I make it both ways but my husband prefers whole tomatoes. We pour it over buttered bread and it is so delicious. When the kids were small and money was tight it sure did stretch a dollar! Thanks for bringing back some fond memories.
Barbara
I grew up in Mississippi eating tomato gravy! Love it. Instead of the paste and water, I use canned diced tomatoes and tomato sauce.
Lovefoodies
Hi Barbara, that sounds wonderful! I think every family who grew up with Tomato gravy has a very ‘special’ recipe and must bring back wonderful memories.
Thanks so much for writing in and sharing how you make yours. It’s lovely to hear everyone’s comments!
Nanny Pat
Oh my gosh,, I grew up on this, and our daughter, loves it too, and makes it, and especially when we have ripe tomatoes, as that is how we like it the best…She is our baby (50 yrs. old) and also considers it a comfort food too…not sure if the rest of her family enjoys it the same…Of course, I love Buttermilk w/ it, but no one in our family will touch it…My grandmother always made her own, and Oh how delightful the whole Tomato Gravy meal is..and not just for breakfast, anytime will do…..Brings back such great memories, so Thanks for the memories….< 3 Nanny Pat
lovefoodies
Hi Nanny! I’m so happy it took you down memory lane! It certainly is a real family recipe. Maybe you will get to make it again soon, just like your grandmother did too!
How wonderful to hear! Thank you
Nanny Pat
Yes, I make it quite often….<3 Nanny Pat
Patty Haxton Anderson
I have never ever heard of tomato gravy and biscuits. Love learning new stuff!
lovefoodies
Thanks Patty! This is a very old recipe and I’m sure for many, will bring back wonderful memories of childhood, for those who use to have it cooked by ‘grandma’!
Please enjoy!
[email protected] Kitchen
Thank you so much for sharing your Moms recipe 🙂 It sounds fantastic and pinning this as well as passing it along on fb.
lovefoodies
I’m glad you like it Jodie! Thanks very much for sharing too!
Melissa Dommert
Thank you so much!
Andrea Ring
Looks delicious! Thank you for sharing, Melissa.
lovefoodies
Thanks Andrea. I will pass on your comments to Melissa. She will be very happy!