Southern Tomato Gravy

Tomato gravy on a white plate over biscuits.

5 from 14 votes

A very simple and Southern Tomato Gravy that can be served over hot biscuits or grits. An excellent way to use all of those fresh summertime garden tomatoes. Great for breakfast but also "breakfast for dinner" nights.

Prep Time10

Cook Time10

Course: Breakfast, Sauce

Cuisine: American, Southern

Servings: servings

Calories: 133kcal

Author: Gina Abernathy

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

Recipe Tips:

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.

Nutrition