Tomato Gravy is a flour-based gravy that goes perfectly with buttermilk biscuits! A southern breakfast recipe that uses pantry ingredients.
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Tomato gravy combines fresh tomatoes, rich spices, and smooth texture, making it a versatile sauce for pasta, chicken, or pork.
This sauce is perfect for those who are looking for a quick and easy homestyle dish. The ingredients are simple and can be found in most grocery stores.
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 recipe and 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.
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 3-4 tbsp bacon grease 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.
- Good-Quality 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.
- Salt
- Pepper
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 over hot buttermilk biscuits, mac and cheese, grits… however you like to enjoy it!
Looking for more side dishes recipes
Looking for more side dish recipes? Well, we’ve got you covered! Here are some recipes for your next potluck or party.
- Onion and Herb Scones
- How to Cook Bacon
- Homemade Cocktail Sauce
- Homemade Croutons
- Loaded Potato Pancakes
- Brown Sugar and Butter Carrots
- Loaded Mashed Potato Casserole
- Mashed Potatoes in Instant Pot
Tomato Gravy
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
FAQs
What is Tomato Gravy?
Tomato gravy is a savory sauce made primarily from tomatoes, often cooked with onions, garlic, and seasonings. It’s commonly used in Southern cuisine and can be served over biscuits, rice, or pasta.
This dish combines the rich flavors of tomatoes with the smooth texture of traditional gravy, creating a unique and versatile condiment. A popular variation includes bacon tomato gravy, which adds a smoky depth to the sauce.
How do you make red gravy?
Red gravy, or marinara sauce, is made by sautéing garlic and onions in olive oil until fragrant. Add crushed tomatoes, paste, and seasonings like basil, oregano, and salt. Simmer the mixture for 20-30 minutes until thickened.
This simple tomato gravy recipe can be enhanced with fresh herbs and a splash of red wine. Use a tomato gravy recipe with fresh tomatoes instead of canned ones for a richer flavor.
How to make gravy without tomatoes?
To make gravy without tomatoes, start by melting butter in a pan and whisking in flour to create a roux. Add broth (chicken, beef, or vegetable) while whisk until the mixture thickens—season with salt, pepper, and any desired herbs.
For a richer flavor, you can use drippings from cooked meat. This method results in a smooth, savory gravy without tomatoes, perfect for various dishes.
Where did tomato gravy originate?
Tomato gravy originated in the Southern United States, where it became a staple in comfort food cuisine. Its creation was a practical way of using abundant summer tomatoes and creating a flavorful sauce to serve over biscuits, rice, or pasta.
Southern tomato gravy recipes often include simple ingredients and are known for their rich, hearty flavor. The tradition of making homemade tomato gravy has been passed down through generations, preserving its place in Southern culinary heritage.
