Tomato Gravy
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 207.2
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 572.4 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 4.2 g
- Protein: 6.4 g
View full nutritional breakdown of Tomato Gravy calories by ingredient
Introduction
This was my grandmother's recipe - modified to be lower in fat and calories.Served over toast, this is easy to make and even my kids love it! Perfect for gardeners with lots of tomatoes! This was my grandmother's recipe - modified to be lower in fat and calories.
Served over toast, this is easy to make and even my kids love it! Perfect for gardeners with lots of tomatoes!
Number of Servings: 4
Ingredients
-
Flour, white, .25 cup
I can't believe it's not butter - light, 4 tbsp
Red Ripe Tomatoes, 6 medium whole (2 3/5" dia) - very ripe
Salt, .5 tsp
Bread, Pepperidge farm 7 grain light bread - 8 slices toasted
Tips
Grandma's recipe called for using regular butter instead of I can't believe it's not butter light and toasted white bread instead of the 7 grain bread.
Directions
Remove a thin slice of each tomato at the bottom and the top of each tomato where the stem attaches. These pieces can be discarded or used in salsa or salads.
Melt the I can't believe it's not butter light in the bottom of a large skillet over a medium heat.
Dip each slice of tomato in the flour, covering both sides lightly with flour. Put each slice in the heated skillet. If you didn't have room for all the tomatoes to go into the skillet at once you can add them as they cook. Turn each slice after about 2 minutes. As the tomatoes soften in the skillet, use a fork to crush the tomatoes into a chunky gravy. When all the tomatoes are crushed, add the salt and stir. Use a spatula to scrape the bottom of the skillet so it does not burn. Let the tomato gravy simmer over a medium-low heat for about 5 minutes while you toast the bread.
Makes approximately 2 cups of tomato gravy - spoon 1/4 cup of gravy on each slice of toast - 2 slices per serving - makes 4 servings.
Melt the I can't believe it's not butter light in the bottom of a large skillet over a medium heat.
Dip each slice of tomato in the flour, covering both sides lightly with flour. Put each slice in the heated skillet. If you didn't have room for all the tomatoes to go into the skillet at once you can add them as they cook. Turn each slice after about 2 minutes. As the tomatoes soften in the skillet, use a fork to crush the tomatoes into a chunky gravy. When all the tomatoes are crushed, add the salt and stir. Use a spatula to scrape the bottom of the skillet so it does not burn. Let the tomato gravy simmer over a medium-low heat for about 5 minutes while you toast the bread.
Makes approximately 2 cups of tomato gravy - spoon 1/4 cup of gravy on each slice of toast - 2 slices per serving - makes 4 servings.