Tarver Tomato Gravy
I have no idea where this recipe came from, but I grew up eating this and it’s a favorite of many Southern families. Before I wrote down the ingredients, there was not an actual recipe—it was something done from memory. Now every time I make it, I post photos online to make my cousins jealous. I have shared this recipe with lots of them because it is a true comfort food for our family. — Provided by Michelle "Red" Roberts, Culinary Specialist, on behalf of Physicians Mutual Insurance
Total TimePrep: 25 min. Cook: 15 min.
- 1/2 cup canola oil
- 1/2 cup all-purpose flour
- 1 can (14-1/2 ounces) petite diced tomatoes, undrained
- 1 cup water
- Salt and pepper, to taste
- 2 cups biscuit baking mix
- 1/4 cup lemon-lime soda or club soda
- 1/2 cup sour cream
- 1/2 cup butter, melted
- 1/2 teaspoon garlic powder
- Heat oil in a large skillet over medium-high heat. Gradually sprinkle in flour and immediately begin stirring. Stir and cook until browned. Reduce heat to medium; while stirring, add tomatoes and enough water to desired consistency. Season with salt and pepper. Serve over open-faced biscuits.
- For the biscuits, preheat oven to 450°.
- Mix sour cream and biscuit baking mix together, then add white soda.
- On a flat surface cover with a small amount of biscuit baking mix and pat the dough out.
- Cut the dough into 9 equal pieces.
- Place half of the melted butter into a 9x9-inch pan. Place biscuits on top of the melted butter. Drizzle the rest of the butter on top of the biscuits and finish with a sprinkle of garlic powder on each biscuit.
- Bake for 10-12 minutes or until golden brown.
Originally published as Tomato Gravy in Spring 2015 - Cooking School