Print: Grandpa's Tomato Gravy

This tomato gravy recipe was handed down from my Grandpa, who was born and raised in South Georgia. It is really a sauce (because there is no flour in it), but you can eat it for breakfast over biscuits, at room temperature like a soup at lunch, or the way we ate it at his house over rice with hoe cakes for dinner. It is simple to make but tastes so good. It keeps in the refrigerator for several days, and I think it tastes better the next day.

Prep

15 min

Cook

30 min

Servings

Difficulty

Medium

Ingredients

8 stripss bacon , cut into
1 large onion , chopped
2 , 28 ounce
1 , 14 ounce
1 teaspoon white sugar , or more to taste
0.5 teaspoons ground black pepper , or to taste
1 tablespoon butter

Instructions

1 Cook bacon in a Dutch oven over medium heat, stirring occasionally, until fat starts to render, about 2 minutes. Add onion; cook and stir until onion softened and turned translucent, about 5 minutes. Stir in diced tomatoes and tomato sauce; season with sugar and black pepper. Simmer until sauce is reduced by at least one-fourth and up to one-third, 30 to 45 minutes. Stir in butter just before serving.

Nutrition per serving

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