Need recipe for tomato gravy

This is an old recipe that was eaten as a breakfast food over biscuits.

Amish Tomato Gravy

4 cups tomato juice
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper

Bring tomato juice to a boil. Mix together flour and milk. Add to boiling tomato juice. Bring to a boil again and remove from heat. Pour over cubed bread.

Cajun Tomato Gravy

1 large onion, finely chopped
3 stalks celery, finely chopped
3 cloves garlic, pressed
1 cup shallots, finely chopped
2 small cans tomato paste
1 small can tomato sauce
2 tablespoons granulated sugar
Salt and pepper, to taste
2 tablespoons Parmesan cheese, grated
1 teaspoon Accent

In an iron skillet, sauce onion, celery, garlic and shallots. When vegetables are done, add one cup water; reheat, then add tomato paste, tomato sauce, sugar, salt, pepper, Parmesan cheese and Accent®. Simmer very slowly for at least 30 minutes.

Fried Corn Meal Mush and the Best Tomato Gravy Ever

Serves 4-6

Fried Corn Meal Mush
**Make a day in advance

1 ¼ cups yellow cornmeal, preferably stone ground
1 teaspoon salt
¼ cup all purpose flour
1 cup cold water
3 cups hot water
vegetable oil for frying
flour for dredging

In a small bowl, combine the cornmeal, salt and the ¼ cup of flour. Gradually whisk the cold water into the mixture. Bring hot water to a boil in a large saucepan over high heat and gradually whisk in the corn meal mixture. Stir and whisk until it boils. Cover, lower the heat and simmer for 5 minutes. The mixture will be very thick. Pour into an oiled 9×5x3 loaf pan and refrigerate overnight.

The next day, cut the loaf into ½ inch slices. In a skillet, heat 2 teaspoons of vegetable oil. Dredge 3 or 4 slices in flour and fry over low heat until golden brown on both sides. Continue to fry remaining corn meal mush slices, adding oil to the skillet as needed. Serve with tomato gravy.

3-4 slices per person.

The Best Tomato Gravy Ever

Serves 4

2 tablespoons vegetable oil
1 package George Washington Brown (or 1 tablespoon beef bullion)
¼ cup of finely chopped/minced onion
3 tablespoons all purpose flour
1 bay leaf
1 ½ cups tomato juice
½ cup milk
2 teaspoons brown sugar
1/8 teaspoon celery salt
1/8 teaspoon black pepper

Heat vegetable oil in a medium saucepan over medium heat, add onion and cook until the onion begins to turn yellow. Add the George Washington Brown, flour and bay leaf. Continue to cook until the flour is deep golden brown, about 4 to 5 minutes. Add the tomato juice and whisk until the gravy is smooth. Add the remaining ingredients, whisking until smooth. Cook gravy until the mixture thickens - this be will a thick gravy, about 4 to 5 minutes. Remove the bay leaf and serve over warm fried corn meal mush.


6 country-style spareribs
2 quarts water
2 tsp. salt
16 peppercorns
bay leaves (2 or 3)
1/2 tsp. sage
1/4 tsp. marjoram
1/8 tsp. mace
braunsweiger (couple of slices, finely chopped)
1 1/2 cups cornmeal
1/4 cup buckwheat flour

Simmer ribs with next 4 ingredients over med. heat for 2 hours until tender. Remove meat. Let cool and remove meat from bones. Chop meat. Chill meat and broth overnight. Next day degrease broth. Take 1 qt. broth, add meat (pork and braunsweiger), and bring to boil. Add next 4 ingredients. Gradually add cornmeal/buckwheat mixture to boiling broth, whisking constantly. Cover and cook 30 min. Pour into a greased loaf pan. Chill overnight. To serve, unmold loaf, slice about 1/3-inch thick and fry over med. high heat until well-browned and crisp on both sides. Serve with maple syrup or tomato gravy (recipe follows).


2 Tbsp. bacon fat
1/4 cup onion, minced
3 Tbsp. flour
1 bay leaf
1 1/2 cups tomato juice or chopped canned tomatoes
2 tsp. brown sugar
1/8 tsp. pepper
1/8 tsp. celery salt
1/2 cup milk

Make roux from first three ingredients. (Saute onions in bacon fat until translucent. Add flour, stirring constantly until lightly browned.) Add remaining ingredients and simmer until thick. Serve over mush, scrapple, or mashed potatoes.