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Pennsylvania Dutch Tomato Gravy


  • 3 tomatoes, sliced thick
  • 2 tablespoons butter or margarine
  • flour
  • salt and pepper to taste
  • milk (about 1/2 cup or until a thick gravy consistency is achieved)
  • toasted bread


Melt the butter in a frying pan. Slice the tomatoes and dredge in the flour. Saute' the tomatoes until lightly browned. Season with salt and pepper. Once the tomatoes are browned, they will begin to break apart. At this point, use spatula to break them apart completely. Add the milk and cook, continuing to break up the large pieces of tomato until reduced slightly. The result will be slightly lumpy, but very good. Serve on toasted bread.

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I just stumbled upon this recipe and it is the exact same way my mother and grandmother made it. There's plenty of tomato gravy recipes out there, but none exactly like this. To answer your question, YES, it is delicious over meatloaf and mash potatoes! Just made them last night, and as I type, am eating leftovers.

What an interesting recipe this is. I don't think I've ever had tomato gravy before, but I love how simple and rustic it is and think it would be so delicious smothered over some meatloaf and mashed potatoes. Come to think of may even be able to baste the meatloaf in it gradually as it cooks. I bet the flavor combination would be amazing! Do you think considering the gravy has milk in would be ok, or would it curdle?


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