Tomato Gravy Over Rice
Tomato gravy over rice is a traditional Dutch Fork area food that originated from the German-Americans who settled in the Midlands of South Carolina.
Servings: 4 servings
Ingredients
- 2-3 tbsp flour
- 1 14.5 oz can petite diced tomatoes
- 3-4 tbsp bacon grease
- 2 cups whole milk
- salt and pepper to taste
Instructions
- If you don't already have bacon drippings, place three to four pieces of bacon in a cold skillet. Heat the bacon over medium high heat and cook until your desired crispness, turning to cook both sides. Remove the bacon and set aside, take pan off of heat.
- Let the bacon grease cool for about five minutes, and measure out 3-4 tablespoons. Save the rest in a lidded mason jar for later.
- Return the measured grease to the same skillet, and heat over medium heat. Once hot, add the flour and mix well to make a roux.
- Add the tomatoes once you have a thick paste and stir, cooking until the tomatoes are tender and begin to break down, about 5-10 minutes.
- Slowly drizzle in the milk, incorporating slowly, until the gravy is your desired thickness. This may not take all of the milk. Heat for two more minutes and season with salt and pepper to taste.
- Serve the hot gravy over freshly cooked white rice, and garnish with additional cherry tomatoes, salt and pepper, and chives as desired. Another serving suggestion in the cookbook is over hot biscuits.