Tomato Gravy is a flour-based gravy that goes perfectly with buttermilk biscuits! A southern breakfast recipe that uses pantry ingredients.
I made it almost a quarter of century before I ever tasted tomato gravy. Which is a travesty because once I did, I was hooked!
I first tasted it when my mother-in-law made it and served it over baked macaroni and cheese. To this day it’s still my favorite way to eat mac and cheese!
But since then I’ve come to realize that it’s more often served over buttermilk biscuits.
However you serve it, though, be prepared to become addicted!
How to Make Tomato Gravy
- Fat- I know this is a gross way to introduce the first ingredient, but it’s a crucial part of the recipe. You need some type of a fat to heat up in your skillet to start this recipe. I always save my bacon grease when I fry bacon, so for this recipe, I take about 3 tablespoons of bacon grease and add it to my skillet. If you don’t happen to have bacon grease on-hand, you could use vegetable oil or shortening.
- Flour- this is an important part of the recipe so don’t skip it! This is what will thicken your recipe so you actually have gravy and not tomato soup!
- Chicken Broth- You could easily replace this with vegetable broth if you wanted.
- Diced Tomatoes- I use a can of diced tomatoes because I know I always have some in my pantry. You could definitely replace this with fresh tomatoes, though, if you’re trying to use some from your garden.
To make your tomato gravy, you want to start with a cast iron skillet over medium heat. You can use a regular skillet if you don’t have a cast iron one, just keep an eye on it to make sure your gravy doesn’t burn.
In your cast iron skillet, add your bacon grease or vegetable oil. Add the flour to the hot grease and whisk it constantly until it just begins to turn brown and is all incorporated.
Slowly whisk in the chicken broth and continue whisking until it’s smooth.
Then add the tomatoes. Since I use a can of tomatoes, I do NOT drain them. Just open the can and dump the whole thing in. If you’re using fresh tomatoes, you might need to add a little extra broth if it’s too thick for you. Just a little bit at a time, though, because you don’t want it too runny.
Add a little salt and pepper to taste and continue whisking everything until it’s thickened. It should take about 5 minutes or so of you stirring for it to thicken up.
Serve it hot over biscuits, mac and cheese, grits… however you like to enjoy it!
- 3 Tbsp. Vegetable Oil
- 3 Tbsp. Flour
- 1 1/3 cups Chicken Broth
- 14.5 ounce Diced Tomatoes undrained
- 3/4 tsp. Salt
- 1/2 tsp. Pepper
- Heat a skillet over medium heat and add the vegetable oil. Whisk in the flour and cook until the flour just starts to turn brown and it's all incorporated.
- Slowly whisk in the chicken broth and continue cooking and stirring until smooth.
- Add the tomatoes and salt and pepper. Cook until thickened, stirring constantly, about 5 minutes.