Tomato Gravy For Breakfast

When I was little we often had tomato gravy for breakfast. I loved it. I still love it.

We had it with biscuits and scrambled eggs.

Scrambled eggs.I think it was my great grandmother that introduced tomato gravy into the family. I’m not really sure because I remember having that from when I was really young.

She made it just like milk gravy except you put canned tomatoes in it instead of milk.

First you brown your flour in a bit of grease (or oil)…she got hers really browned but some folks don’t like the taste of that…you can brown it however much you like. Be sure and salt and pepper it too.

When the flour is as brown as you want it…add your tomatoes and stir till it is as thick as you want it.

Then you eat it. I still love that stuff. I can’t eat it as much any more though…it tends to give me indigestion these days.

And of course back then we used the canned  tomatoes that my grandmother, mother, and aunt had canned themselves out of my grandmothers garden. With the help of us kids of course!

That may have been part of what made it so good….knowing that I helped put up those tomatoes. It was such fun to pt the tomatoes into the  boiling water and watch for the skins to split. When I was bigger they let me take them out and peel them too.

The diced tomatoes you buy at the store work just fine…but they are still not the same.

Maybe remembering things makes them seem more pleasant than they really were….and it probably wasn’t so much fun for the grown ups…but it made for some great memories!

photo credit: I Believe I Can Fry via photopin cc

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  1. Never heard of that, but will pass on to my Mom. She cans tomatoes, and my Dad loves tomatoes..may be something she can make for him.

    1. I love it on my eggs but most of my family just puts it on biscuits or toast. You can have it with other meals too.

  2. This is magnificent for those dog days of summer when the tomatoes are so bountiful!

    1. Stewed tomatoes are just tomatoes…with gravy it is a lot thicker and has bit of flavor from the flour. It still tastes pretty much like stewed tomatoes though.

  3. That reminds me somewhat of my own childhood although you seem to have pleasant memories.

    Mine consisted of lumpy custard cooked at too high a temperature and neon angel delight that seemed tempting as a child but is repellent as an adult!

    My granny made exceedingly good colcannon though.

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