1960 Tomato Gravy Recipe

Ingredients for 1960 Tomato Gravy

• 2 tablespoons bacon grease (or olive/vegetable oil)
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 28 ounces (one 28-ounce can) crushed tomatoes
• 1 tablespoon granulated sugar
• 1 bay leaf
• Celery Leaves

How to Make 1960 Tomato Gravy

1. Heat 2 tablespoons of bacon grease (or olive/vegetable oil) in a medium saucepan over medium heat.
2. Add 1 medium onion, chopped, and cook until softened and golden brown, about 5 minutes.
3. Whisk in 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1-2 minutes, stirring constantly, until the mixture is light brown.
4. Stir in 28 ounces (one 28-ounce can) of crushed tomatoes, 1 tablespoon granulated sugar, 1 bay leaf, and 1 tablespoon chopped fresh celery leaves (or 1/2 teaspoon celery salt).
5. Bring to a simmer, reduce heat to low, and cook for 5 minutes, stirring occasionally.
6. Remove the bay leaf.
7. For a smoother gravy, carefully press the sauce through a fine-mesh strainer. For a chunkier texture, skip this step.
8. Taste and adjust seasonings as needed. Add more salt, pepper, or sugar to your preference.