How Do You Make Lo-Fat Tomato Gravy?
Tomato gravy has been a staple on the dinner table for many years. It is fantastic on rice, pastas, or even on it’s own. The old fashioned tomato gravy was made with bacon drippings and whole milk or cream. Tomato gravy could be found on every table at any meal. You can get the same great taste with fewer calories. Here is a low fat version of an old time favorite. Add 1 cup broth to the skillet and bring to a boil, letting it reduce slightly. By reducing the broth you can bring out more of the flavor. Add 1/4 to 1/2 cup all purpose flour to the broth while stirring constantly with the whisk. Stir until the mixture becomes thick and creamy. Start with 1/4 cup of the flour and add more if you need to in order for the mixture to thicken. Add 1 cup of skim milk. Pour the milk in a steady stream. Continue stirring with the whisk to avoid lumps forming. The gravy will thicken as it cooks. If you find the gray is too thick you can thin it with a little more milk. Reduce the heat to low. Add
*Sadly, we had to bring back ads too. Hopefully more targeted.