Tomato Gravy | Classic Southern Recipe | Faye Thompson | @southerncooking

Описание: Tomato Gravy
1 Tbsp shortening
2 Tbsp flour
1 ½ c water
1 (15 oz) can of tomatoes
Salt and pepper to taste

Puree the tomatoes. Melt the shortening. Add flour, salt, and pepper. Stir until it is light brown. Mix half of the water and add tomatoes and brown gravy. Stir while pouring. Then add the remaining water until the mixture has a medium thickness. You can always make more gravy. If it is too thick then add more tomatoes.

History
Tomato gravy, also known as tomato sauce, has a long and rich history that spans centuries and continents. Its origins can be traced back to ancient Mediterranean and Middle Eastern cuisines, where tomatoes were first cultivated and used as a cooking ingredient.

In the 16th century, Spanish explorers brought tomatoes back to Europe from the New World, where they quickly became popular in Italian cuisine. Italian immigrants then brought their tomato sauce recipes to the United States in the late 19th and early 20th centuries, where they became a staple ingredient in Italian-American cuisine.

One of the earliest recorded recipes for tomato gravy can be found in the 1824 cookbook "The Virginia Housewife" by Mary Randolph. This recipe called for stewing tomatoes with sugar, vinegar, and spices to create a sweet-and-sour sauce.

Over time, tomato gravy evolved to include a variety of ingredients, including garlic, onion, herbs, and even meat. Today, tomato gravy is a staple ingredient in many different cuisines and is used as a base for pasta sauces, soups, stews, and casseroles.

Despite its long history, tomato gravy continues to be a popular and versatile ingredient in modern cooking and is enjoyed by millions of people around the world.

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0:00 Intro
0:03 Welcome message
0:07 Ingredients and Directions
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