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Tomato Gravy for 100


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Servings: 100 Portions (2 Gallons)
Portions: 1/3 Cup Each

3 cups (1 lb) onions, dry, finely chopped
3 cups (1 lb 8 oz) meat drippings and clear fat or shortening
1 quart (1 lb 2 oz) flour, wheat, hard
2 7/8 quart (2-No. 3 cyl can) juice, tomato, hot
1 1/4 gallon stock, beef, or water
4 1/2 tablespoon (3 oz) salt
1 tablespoon pepper, black

Saute onions in drippings and fat until light yellow. Add flour to sauteed onions and
fat; stir until well blended. Combine juice and stock. Add cold roux, stirring
constantly. Bring to a boil; reduce heat and simmer 5 minutes or until thickened.

NOTE:
5 oz Soup and Gravy base and beef and 1 1/4 gallon water, may be used in place of stock.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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