Ingredients for 1960 Tomato Gravy
- 2 tablespoons bacon grease
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 28 ounces crushed tomatoes
- 1 tablespoon granulated sugar
- 1 bay leaf
- 1 tablespoon chopped fresh celery leaves
- 2 tablespoons olive/vegetable oil
- 1/2 teaspoon celery salt
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How to Make 1960 Tomato Gravy
- Heat 2 tablespoons of bacon grease (or olive/vegetable oil) in a medium saucepan over medium heat.
- Add 1 medium onion, chopped, and cook until softened and golden brown, about 5 minutes.
- 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.
- 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).
- Bring to a simmer, reduce heat to low, and cook for 5 minutes, stirring occasionally.
- Remove the bay leaf.
- For a smoother gravy, carefully press the sauce through a fine-mesh strainer. For a chunkier texture, skip this step.
- Taste and adjust seasonings as needed. Add more salt, pepper, or sugar to your preference.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
34g
Fat
38g
Carbs
6g
