Tomato Gravy

Tomato gravy can be eaten over many things--bread, toast, biscuits, fried mush, pasta, mashed potatoes, waffles, meat, etc. It is almost a sauce but in many places, especially the south, it's eaten instead of white or brown gravy. Some recommend cooking in a cast iron skillet, but I don't like tomatoes cooked in cast iron. Here are several recipe variations...


Amish Tomato Gravy

4 cups tomato juice
2 tablespoons 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.