Tomato Gravy

Martha Hall Foose

Adapted from Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook (Clarkson Potter, 2008)

Serve this gravy with Apron String Biscuits.


  • 2 tablespoons bacon drippings or unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 (14.5-ounce) can stewed tomatoes, with juice, or 2 large ripe tomatoes, peeled and seeded
  • 1/2 cup tomato-vegetable juice blend or tomato-and-clam juice


In a heavy stainless steel or enameled skillet, heat the drippings over medium heat. Add the flour and stir with a fork. Cook for 2 minutes, or until flour begins to brown. Add the tomatoes and the juice. Simmer for 5 minutes, or until thickened and bubbly.


1 1/2 cups