Grandma Hawley's Tomato Gravy

Total Time:
2 hr 30 min
Prep:
10 min
Cook:
2 hr 20 min

Yield:
4 quarts
Level:
Easy

Ingredients
  • 7 ounces bacon fat
  • 4 1/2 ounces butter
  • 5 1/3 pounds crushed tomatoes
  • Two 12-ounce cans evaporated milk
  • 24 ounces whole milk
  • 2 ounces all-purpose flour
  • Kosher salt and freshly ground black pepper
Directions
  • Melt the bacon fat and butter in a medium saucepan over medium-high heat. When the bubbles subside, pour in the tomatoes and stir with a wooden spoon until the fat has married with the tomatoes. Reduce the heat to low and simmer, stirring regularly, until reduced by half, 2 hours.

  • Heat the evaporated milk and the whole milk in separate saucepans over low heat until they form a skin on the surface. Remove and discard the skin from the evaporated milk, then pour into the tomatoes; stir until incorporated.

  • Put the flour in a large mixing bowl. Remove and discard the skin from the whole milk. Quickly pour the milk into the bowl with the flour, whisking vigorously (to avoid clumps). Pour the mixture through a fine-mesh strainer into the pot with the tomatoes. Stir with a wooden spoon until incorporated. (The consistency should be velvety.) Season with 2 tablespoons each salt and pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy

    Recipe courtesy of Rachael Ray