Southern Tomato Gravy
Southern Tomato Gravy is rich, tangy, and irresistibly savory, made with a smooth roux and fresh tomatoes. In just 20 minutes, it simmers into a thick, hearty sauce with deep, comforting flavors. Perfect for smothering biscuits, pairing with eggs and grits, or adding a Southern touch to any meal.
Tomato gravy has always been part of the breakfast rotation, especially during summer. It’s easy to make, and with fresh tomatoes coming off the vine, it is on the weekly menu.
During the summer, you can’t seem to pass a corner without seeing a produce stand. Here in the South, there are so many great veggies to choose from that are farm-grown and fresh. Some of my favorite summer recipes using fresh tomatoes are these simple fried green tomatoes and this saltine cracker tomato salad.
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💗 Why You’ll Love This Recipe
- Quick & Easy: This easy tomato gravy recipe comes together in just 20 minutes—a thick and tasty gravy with Southern charm.
- Versatile: Serve it over cathead buttermilk biscuits, creamy garlic mashed potatoes, rice, eggs, or quick cheese grits.
- Classic Southern Flavor: The combination of fresh tomatoes, bacon grease, and a smooth roux creates a bold, comforting taste.
- Great Use for Fresh Tomatoes: Perfect for garden tomatoes or canned tomatoes when fresh aren’t available.
- Budget-Friendly: Made with simple pantry staples, this red gravy recipe is an affordable way to add big flavor to any meal.
🥘 Ingredients Needed
This recipe for tomato gravy uses a handful of simple ingredients that come together to create a smooth, savory sauce perfect for breakfast, brunch, or dinner.
- Bacon Grease: Many people in the South save their bacon grease. We consider this as liquid gold. Instead of throwing out the flavorful drippings after frying bacon, strain it through a cheesecloth to remove any solids. Store it in a mason jar or glass container in the refrigerator for up to three months. It comes in handy for many recipes. You can also use vegetable oil in place of bacon grease.
- All-Purpose Flour: This makes a smooth, thick roux that gives the gravy its texture.
- Diced Tomatoes: Provide the base for this dish. It’s a great way to use those fresh garden tomatoes. You can also use canned tomatoes for convenience.
- Water and Whole Milk: The ingredients balance the consistency, making the gravy creamy yet not too thick. I sometimes use heavy cream instead of milk for a creamier texture.
- Salt, Pepper, Garlic Powder: Simple seasonings that add to the flavors of this amazing recipe.
📖 Substitutions and Variations
- Vegetable Oil: Use vegetable oil instead of bacon grease.
- Add Flavors: Add some diced onion and garlic for depth of flavor.
- Make it Spicy: Add a pinch of red pepper flakes for a mild kick.
- Make it Creamier: Use heavy cream instead of milk for a richer texture.
I love a good bacon and tomato sandwich and could eat one several times a week. The same holds true for this gravy recipe, which rates at the top of my list and is a great way to use fresh tomatoes.
🔪 How to Make This Tomato Gravy Recipe
Making Southern tomato gravy is simple and requires just a few steps. For the complete step-by-step instructions, please see the recipe card below.
Step 1: First, dice up your tomatoes and give them a gentle mash to release some of the juice. If your fresh tomatoes aren’t very juicy, go ahead and add about ¼ cup of water to help them along—this keeps everything from sticking and makes stirring much easier. Set them aside for now.
Step 2: Heat some oil in a large skillet over medium-low heat. Stir in the flour and whisk it constantly for about 2-3 minutes until it turns a light golden brown. Now, pour in ½ cup of water and stir quickly—it’ll thicken up fast, so be ready to add your tomatoes and their juice right away.
Step 3: Once the tomatoes are in, break them up with your spoon as you stir.
Step 4: Then, sprinkle in the seasonings and mix everything together well.
Step 5: Now, slowly pour in the milk, stirring the whole time to keep it smooth. Turn the heat down and let it simmer for about 5-10 minutes, or until it reaches the consistency you like. If it gets too thick, add a little more milk or water to loosen it up.
Step 6: Spoon it over hot biscuits and dig in!
💭 Expert Tips
- Canned Tomatoes: Two cans of diced tomatoes will work for this recipe if you don’t have fresh tomatoes.
- Make a Roux: Cook flour with the grease before adding the tomatoes. This allows the flour to cook and develop flavor.
- Mash and Juice: Crush tomatoes slightly before adding them to the skillet to release some juice. If they are not juicy, add a little water to keep them from sticking.
- Work Quickly: The gravy will thicken quickly. Add more water or milk if the gravy is too thick.
🍽 How to Serve
This old-fashioned tomato gravy is incredibly versatile and goes great over many foods. Here are a few ways my family enjoys this red gravy recipe.
- Breakfast Bowl: Enjoy this gravy over scrambled eggs, bacon, and country-fried skillet potatoes.
- Tomato Gravy and Biscuits: The ultimate Southern breakfast comfort food.
- Over Grits: Adds a savory twist to easy creamy cheese grits.
- Tomato Gravy and Rice: Takes ordinary rice and turns it into a simple and satisfying meal.
If you love the taste of homemade biscuits, you’ll have to try my old fashioned cathead biscuits, my drop biscuits with mayo, and my easy make-ahead freezer biscuits.
❔Recipe FAQs
Allow the gravy to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Stovetop: Pour the gravy into a saucepan and warm it over low heat, stirring frequently. If it’s too thick, add a splash of water or milk to reach the desired consistency. Microwave: Place the gravy in a microwave-safe bowl and heat for a few seconds until heated throughout. Add a splash of milk or water to thin if needed.
Yes! Let the gravy cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
More Easy Southern Recipes
If you tried this Tomato Gravy Recipe or any other recipe on my blog, please consider leaving a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
📋 Recipe:
Southern Tomato Gravy
Ingredients
- 4 tablespoons bacon grease or vegetable oil
- 4 Medium ripe tomatoes diced or 2 cans (15oz) diced tomatoes
- 3 tablespoons all purpose flour
- ½ cup water
- 1 cup whole milk
- ½ teaspoon each salt & pepper I have also used onion powder and garlic powder
Instructions
- Dice tomatoes and gently mash to release some juice. If you are using fresh tomatoes and they do not have a lot of juice, you may need to add 1/4 cup of water with the tomatoes. This will keep the tomatoes from sticking and make stirring everything easier. Set aside.
- Add oil to a large skillet over medium-low heat. Stir in flour and whisk until smooth for about 2-3 minutes or until the flour turns a light brown. Add 1/2 cup of water to the flour mixture and stir until smooth. It will thicken immediately, so be prepared to add tomatoes (and juice) quickly.
- Add the tomatoes to the skillet and break up the tomatoes with the spoon while stirring.
- Add the seasonings. Stir well.
- Slowly add milk while stirring continuously. Reduce heat and simmer for about 5-10 minutes or until desired consistency. Add more milk or water if the gravy is too thick to your liking.
- Enjoy over hot biscuits.
Notes
- Work Quickly: The tomato gravy will thicken quickly. Add more water or milk if the gravy is too thick.
- Canned Tomatoes: If you don’t have fresh tomatoes, two cans of diced tomatoes will work for this recipe.
- Mash and Juice: Crush tomatoes slightly before adding them to the skillet to release some juice. If they are not juicy, add a little water to keep them from sticking.
- Bacon Grease: Many people in the South save their bacon grease. We consider this as liquid gold. Instead of throwing out the flavorful drippings after frying bacon, strain it through a cheesecloth to remove any solids. Store it in a mason jar or glass container in the refrigerator for up to three months. It comes in handy for many recipes. You can also use vegetable oil in place of bacon grease.
My last husband cooked this alot. It was delicious, only with water, no milk. I think tomato ice cream would be good ,too. But nobody else thinks so.
I love tomato gravy and made some for breakfast this morning. I’m really not sure about tomato ice cream?? You’ll have to let me know about that. 🙂
I’ve made tomato gravy for years, being from the south. I use a shortcut for the tomatoes. I use a can of Hunts Stewed Tomatoes. It has little extras like celery, bell pepper, and onion. If I chop my own Tomatoes, I put onion and bell pepper in it. Either saute the peppers and onions prior to making the gravy or simmer until they are tender.
Another option is a can of Rotel Tomatoes, if you like a little heat!
Hi Rita!
Yes, tomato gravy is awesome! I’ll have to look for the canned tomatoes with celery, bell pepper, and onions. I know this would taste amazing mixed with the gravy. The next time I make this, I’ll add some onion and bell pepper and give it a try. Thank you so much for the comment and have a great day!
My mother made this every summer. She just called it fried red tomatoes. She always added sliced onions and some sliced peppers. She added a pinch of baking soda before adding the milk to make sure it wouldn’t curdle. We ate it over toast. Best ever.