Tomato Gravy
Tomato Gravy is a delicious way to celebrate tomato season! Serve with hot buttermilk biscuits, grits or meatloaf for a tasty meal.
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As a kid, I remember my grandfather standing over the stove early on weekend mornings. He’d have a pan of biscuits in the oven, and he’d be frying bacon in one pan and country sausage in another. As of that wasn’t enough, he’d also have a pan of Tomato Gravy simmering away on another burner. And this was all before the sun came up.
I have fond memories of those breakfasts with my grandfather. I still make buttermilk biscuits on the regular, and I often add bacon or sausage…although rarely both at the same time anymore. The tomato gravy, though? That one was lost to time until I stumbled across a recipe at our local farmer’s market recently.
One of the farmers at the market had loads of beautiful red tomatoes. Like the kind you want to just grab and take a bite as if they were apples. She had a stack of recipes, and Tomato Gravy was included in the list. I stopped dead in my tracks. Tomato Gravy. I hadn’t heard about that since I was a kid eating breakfast with my grandfather in upstate South Carolina. It was a breakfast staple!
Tomato Gravy
Tomato Gravy is a old-time Southern recipe that deserves a spot in the limelight. This isn’t Italian style gravy that is served over pasta. This is Southern style gravy that is served over buttermilk biscuits or grits…fitting, right? It’s delicious!
If you’re into savory breakfasts, then a flaky buttermilk biscuit topped with tomato gravy is a thing of beauty. (It tastes even better for brunch after a late night partying with friends.) Try it with cheesy grits for a fun twist! If breakfast isn’t your jam, try spooning this over meatloaf or grits for a fantastic dinner.
This Tomato Gravy recipe is simple and straightforward. Like most gravies, it starts with a roux (flour and butter or bacon fat). Once that roux is nice and golden brown, the other ingredients go in and simmer for about 10-15 minutes. Just enough time to finish baking that tray of biscuits!
This recipe is a great way to use extra tomatoes from the summer garden. Canned tomatoes work well, too, and I often opt for a can of fire-roasted diced tomatoes. The fire-roasted flavor adds a nice touch to this recipe, and we always keep a can in the pantry. That means I can whip up a batch of this gravy whenever I’m in the mood!
Ingredients in Tomato Gravy
- Diced Tomatoes. Canned or garden-fresh. (If using fresh tomatoes, peel and dice first.)
- All-purpose flour and Unsalted butter. Used to make the roux. Bacon fat can be substituted for the butter if available.
- Low Sodium Chicken Broth and Heavy cream. Adds creaminess to the gravy. Half-and-half can be used in place of the cream.
- Salt, Pepper and Sugar. Basic seasonings. The salt should be omitted if the chicken broth isn’t low sodium. The sugar helps balance the acidity from the tomatoes.
Storing Leftover Tomato Gravy
Leftover gravy can be stored in an airtight container in the refrigerator for up to 4-5 days. To reheat, just place in a saucepan over medium heat for several minutes. Leftover gravy does not freeze well.
If you’re looking for a unique (and delicious!) way to use summer tomatoes, then try a batch of this Southern Tomato Gravy. Enjoy!
Did you make a batch of this Tomato Gravy at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Tomato Gravy
Ingredients
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1 14.5-oz. can diced tomatoes, undrained
- 1 cup low-sodium chicken broth
- ¼ cup half-and-half or heavy cream
- 1 tsp kosher salt
- ½ tsp granulated sugar
- ½ tsp black pepper
- {for serving} warm biscuits cornbread, rice or mashed potatoes
Instructions
- Using a large skillet, add butter and place over medium heat.
- Once butter has melted, add flour and cook, stirring constantly, for 2-3 minutes, or until mixture begins to turn brown and smells nutty.
- Add undrained tomatoes, chicken broth, half-and-half, salt, sugar and pepper; stir together until well combined. (Note: If not using low-sodium chicken broth or if using bacon grease, omit the salt.)
- Increase heat to medium-high and bring to a boil.
- Once boiling, reduce heat to low and simmer, stirring occasionally, for 10-12 minutes, or until mixture has thicken to the consistency of gravy. (Tip: It should coat the back of a wooden spoon.)
- {For serving} Serve over warm biscuits, cornbread, rice or mashed potatoes.
- Note: Instead of canned tomatoes, you can use 2 cups of fresh tomatoes that have been peeled and diced.
Looking for more tasty tomato recipes? Check out these other favorites, too:
Cant wait to make this soon for me can i use vegetable broth i never had tomato gravy before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Yes! Vegetable broth would be a totally fine substitution in this recipe, Ramya. Give it a try and let me know what you think.
Mmmmm. It looks like warm Campbell’s tomato soup! Fabulous recipe.
Haha – I admit that tomato gravy isn’t the most visually appealing of recipes…but holy cow is it good!!
I’ve never heard of tomato gravy, and I’m totally intrigued. It seems to be lighter and fresher than a traditional gravy making it perfect for summer. I can imagine this gravy over my polenta!
I had totally forgotten about tomato gravy until I stumbled across that farmer’s market. It’s an old-timey Southern recipe that is fantastic honestly. Give it a try! And I do think it would be quite tasty over polenta. Good idea!
I love how this post brought back memories of your grandfather’s early morning breakfasts – it really resonates with me! Tomato Gravy over buttermilk biscuits sounds like such a comforting and nostalgic dish. I’ve never tried making Tomato Gravy before, but your recipe makes it sound so approachable, especially with the option to use canned tomatoes. I can’t wait to give it a go and maybe add it to my weekend breakfast rotation. Thanks for sharing this beautiful piece of Southern tradition!
Tomato gravy really is an easy recipe to make. In fact, making the homemade biscuits takes longer (although not too long). It’s one of those recipes that makes you remember childhood in the best way possible!! Add it to the weekend rotation. You won’t be sad about it!
I’ve never heard of tomato gravy! It sounds delicious, and seems like it’d be so easy to make. I can imagine it going on all sorts of things. Of course on biscuits! But I could also imagine pouring it onto a bit of leftover pasta, or a bunless burger, or dipping a grilled cheese sandwich into it!
This is definitely one of those lesser-known Southern recipes, Jeff. It’s a simple kind of recipe that probably developed as a way to use an abundance of late summer tomatoes. Either way, it’s fantastic! Truly! I highly recommend this one.
I’m sure this is delicious David but you may remember how i feel about tomatoes:=) I can cope with them in stews etc so maybe I could do tomato gravy – heheheh. And a bit of cream is always good.
cheers
sherry
Can you do tomato soup, Sherry? This gravy isn’t the same as soup by any means, but it’s the closest thing I can think of! It’s SO good spooned over biscuits!
Truth be told, i’ve not been quite a huge fan of gravy, mostly because of the color. But, I hadn’t heard of seen tomato gravy and this looks fabulous! I have some fresh tomatoes that need to be plucked so i am going to have to try this! Thanks for this, David!
Well I must admit that the color of tomato gravy isn’t the most appetizing either, Shashi. It looks fine until you add the half-and-half…and then it turns kinda pale and ehhhh. But I promise it makes up for it in flavor!! This is great over polenta or rice…or biscuits like I showed in the pictures here. Give it a try with some fresh summer ‘maters!