Tomato Gravy

Tomato gravy

This gravy is great with warm peach cobbler or bread pudding.  Some people use this gravy on cube steak or meatloaf.  Serve over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.


1 pt. tomato juice

1/2 pt. water

1 t. margarine


1 c. milk

3 T. flour

2 T. sugar


Bring tomato juice, water and margarine to a boil.  Make a thin paste of milk, sugar and flour. Stir in tomato juice until it cooks and starts to thicken.

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