Tomato Gravy...Soup

Do you like making gravy? Want a quick gravy...than can become soup in a few seconds? Well that is what tomato gravy is. If you have never been to the southern United States...tomato gravy might not be a dish you have tried...but it is wonderful! And, once you have made it...just add milk and it becomes a wonderful tomato soup as well!You will need simple ingredients: Bacon grease (or Vegetable Shortening), flour, crushed tomatoes, salt, and pepper.

 Start with the shortening. (I like to save all the grease drippings when I cook bacon; and I pour them up into a ceramic mug I have...which then gets put into the refrigerator. So, I spooned up my shortening from there) just a spoon full about 1/8 cup I'm guessing. The heat is medium...not too hot.

Once the shortening is completely melted...add the flour. 

 I used about 1/2 cup (I didn't measure). There is a full quart of tomatoes going in...and some milk...so a fair amount of flour is needed. If you do a smaller pan of gravy...adjust your amounts down of course. Stir until the flour starts to change colors. Make sure your heat is not too high, or you will scorch the flour.

 Pour in about 1/4 of your tomatoes.

 Here you can see the amount of tomatoes I've poured from the quart size jar. 

 These were canned this year from the garden, but 2 large cans of crushed tomatoes from the grocery store would work just as well. Pour in the remaining tomatoes and continue to stir. As the mixture gets hot, it will begin to thicken. 

Continual stirring will prevent any lumps....and keep your heat to a medium temperature. Add salt and pepper to suit your taste. Viola! You have tomato gravy! Now, if you want soup...

 add some milk and/or heavy cream.I like to ladle my soup into a bowl, and add a doll-up of sour cream and some graded cheese. Yum! I ate two bowls!