Recipe: American Beach Tomato Gravy

image by S.J.Carter

This recipe has been adapted from The American Beach Cookbook by Marsha Dean Phelts, University Press of Florida, 2008.

2 tablespoons rendered bacon fat

1/4 c all-purpose flour

1 pound ripe tomatoes, small-dice, seeds and skins removed

1/2 c milk

salt and black pepper, to taste

Add bacon fat to a cast iron frying pan over medium-low heat.  As the bacon fat slowly becomes warmer, sprinkle in the flour.  Stir constantly.  Cook until flour and bacon fat mixture is brown.  Add some salt and a generous amount of pepper.  Once the mixture is a deep brown, add the diced tomatoes.  Once the mixture becomes slightly thicker, add milk to reach the desired consistency.

Serving Suggestion:  Serve over grits and pan-fried trout, or on a biscuit.


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2 Responses to “Recipe: American Beach Tomato Gravy”

  1. Book Review: The American Beach Cookbook « Southern Food and Beverage Museum Newsletter Says:

    […] Southern Food and Beverage Museum Newsletter Just another weblog « Recipe: American Beach Tomato Gravy […]

  2. May 2010 | Southern Food and Beverage Museum Says:

    […] Beach resident and historian Marsha Phelt’s community recipes for Grannie’s Tomato Gravy (click here for recipe), Jalapeno Hoecakes, Sweet Potato Pone, Big Mama’s Tea Cakes, He Shorty’s Pigs Feet in BBQ […]

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