An old southern recipe for tomato gravy. Delicious served over hot buttermilk biscuits and topped with an over-easy egg.
I’m doing my most favorite kind of post today. A good, old-fashioned recipe.
As you all know, I post all kinds of things here on Never Enough Thyme – southern, traditional, vintage, even classic recipes. Even though the main theme of the blog is southern traditional, I basically post whatever I feel like cooking and sounds good to eat!
Lots of people say that’s a big mistake, that a blog should have a very strict focus, but that’s never been my intention. I just enjoy sharing recipes of all kinds and that’s what I do, but it always makes me happiest when I share something really old.
This recipe for Tomato Gravy is an old, traditionally southern recipe. It’s good for breakfast, lunch, or supper and is best served over buttermilk biscuits hot from the oven. We enjoy it on biscuits topped with an over-easy or poached egg and a side of either bacon or ham. It’s also good spooned over fried chicken or on top of country fried steak. I’ve even drizzled it on top of homemade french fries and topped that with shredded cheese. I hope you’ll give tomato gravy a try. I think you’re going to love it!
How to Make Tomato Gravy
Heat the bacon fat in a skillet over medium high heat. If you don’t always have a jar of bacon fat in your fridge like I do, you can use olive oil. Or you could fry up a few pieces of bacon and use the rendered fat. It’ll taste way better than the olive oil :-)
Add the onion and cook, stirring frequently, until soft. Add the minced garlic and cook, stirring, for an additional minute or two.
Sprinkle with the flour and cook, stirring constantly, for 2-3 minutes.
Add the tomatoes along with their juice. Break the tomatoes up with a spoon or potato masher. Bring to a bubble and then reduce the heat to medium low.
Add the thyme leaves, salt, and pepper and continue cooking at a simmer for 5-6 minutes. Stir often so that the gravy doesn’t stick to the pan.
Remove the skillet from the heat and stir in the butter and milk or cream. Serve over hot split biscuits topped with an over easy or poached egg and a side of bacon or ham.
Just a note – the thyme, butter, and cream are not really traditional in tomato gravy but are my own additions. I think the thyme adds a lovely flavor and the butter and cream give a very nice finish. If you want a strictly traditional recipe, just leave those out.
More Tomato Recipes on Never Enough Thyme:
Tomato Gravy Recipes from Other Bloggers:
- Shrimp in Tomato Gravy with Creamy Grits from Andrea’s Recipes
- Tomato Gravy Recipe from Dottie’s Biscuit Barn from The Vintage Mixer
- Toast with Tomato Gravy from Taste and Tell
- Tomato Gravy with Fried Okra and Rice from The South in My Mouth
- Southern Homestyle Tomato Gravy from Deep South Dish
Pin to Your Pinterest Breakfast Board!
- 2 tblsp. bacon fat
- 1 medium onion, diced
- 1 garlic clove, minced
- 2 tblsp. all-purpose flour
- 14.5 oz. can whole, peeled tomatoes with their juice
- 2-3 sprigs fresh thyme
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tsp. butter
- 1/4 cup milk or cream
- Heat the bacon fat in a skillet over medium high heat. Add the onion and cook, stirring frequently, until soft. Add the minced garlic and cook, stirring, for an additional minute or two. Sprinkle with the flour and cook, stirring constantly, for 2-3 minutes. Add the tomatoes with their juice. Break the tomatoes up with a spoon or potato masher. Bring to a bubble, reduce the heat to medium low. Add the thyme leaves, salt, and pepper and continue cooking at a simmer for 5-6 minutes.
- Remove the skillet from the heat and stir in the butter and milk or cream. Serve over hot split biscuits topped with an over easy or poached egg and a side of bacon or ham.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 334 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 14mg Sodium: 205mg Carbohydrates: 60g Fiber: 2g Sugar: 9g Protein: 8g
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