TOMATO GRAVY

Jarrell Tomato Gravy

A Jarrell family favorite. 

Takes a few times making it to get it just like “grandma Jarrells” (Lougenia  Varnado Jarrell). It’s an acquired taste. 

You also need to make the perfect biscuit to accompany the gravy. 

Hard to get it all perfect when you only have family breakfast a few times a year. 

Ingredients

•    7 tablespoons bacon grease

•    7 tablespoons all-purpose flour

•    2 cups chicken broth/stock

•    2 (14.5-ounce) can tomatoes, undrained

•    1 teaspoon salt

•    1 teaspoon black pepper

Instructions

•  Cook bacon and pour out all the grease. Reserve. Over medium heat, whisk the flour into the bacon skillet.  Brown the flour, stirring constantly, until it starts to brown and smells nutty.  Slowly whisk in the bacon fat. Cook on low and stir until dark brown, scrapping the skillet the whole time to get bacon bits off the bottom. Add in the chicken broth and stir until skillet is deglazed. Add the undrained tomatoes.  Add salt and pepper to taste.  Cook until thickened, stirring very frequently.  Serve hot over biscuits, grits, etc.  

Notes

You can substitute about 8-10 fresh diced tomatoes for the canned tomatoes in this recipe, but may need to add some additional chicken broth to reach the right consistency.