Thought we would share with you what we’re having for Thanksgiving dinner. Jim’s father was from South Carolina and he was a “Southern Gentleman” through and through. He was tall and thin and loved to eat. This Thanksgiving we’re going to prepare one of his favorite menus: baked ham, white rice w/ Tomato Gravy, Lima beans, bacon wrapped green beans, and buttermilk biscuits.
No one knows about Tomato Gravy, many people think it’s a spaghetti type of sauce, far from it. It’s a richly intense tomato flavored gravy: a little sweet, a touch tart, with a nice acidic finish. Jim learned how to make this delicious sauce from his Dad. Just thinking about it makes my mouth water. We are glad to share this unique recipe with all of you.
So tomorrow we’re going to go for a walk in the morning, it’s suppose to be in the eighties so we want to get out there before it get’s too hot. We’ll eat relatively early, then sit back and watch The National Dog Show. Only thing that keeps this from being perfect day is James is in Portland and we’re in SoCal. We’ll miss him, but he’s making dinner for 12 so he won’t have time to miss us.
| Author: Jim Kirkley
Jim’s Dad was from South Carolina and this was one of his favorite things to have over white rice. Great with lima beans. Serve with white rice and lima beans Serves: 4 |
Tomato Gravy |
INGREDIENTS
1 can, whole tomatoes – blended
3 ounces, butter
2 tablespoons, flour
sugar – to taste
salt and pepper – to taste
METHOD
- Pour can of tomatoes into blender and puree until creamy.
- In small sauce pan, heat butter and melt until foaming subsides.
- Add flour and whisk together with butter. Continue to cook until mixture starts to lightly brown.
- Carefully pour in blended tomatoes.
- Stir continually with a whisk. Gravy will start to thicken. Continue to cook for about 5 minutes. Careful, it will spatter, best to keep the lid on the pot.
- Correct seasoning with salt and pepper to taste.
- If it seems too acidic for you add a bit of sugar.
- Serve over white rice.
