This Tomato Gravy recipe is a simple, satisfying dish that’s been a fixture on Southern tables for generations. It’s been ladled over more biscuits than I could possibly count, and it always gets an appreciative smile from everyone at the table.
In my opinion, the best recipes are the ones that have been handed down through generations, and this tomato gravy is one of them! Tomato gravy on top of big, hot from the oven, buttermilk biscuits is a staple around here. I’ve made this recipe for who knows how long, and we always enjoy it.
Once you read the recipe, you’ll notice that mine is a little bit different from other versions. That’s because I add a few “secret” ingredients that take plain old Southern tomato gravy from yum to yummy!
The tangy tomatoes mixed with my additions of thyme, butter, and cream produce the richest, most delicious tomato gravy you’ve ever had. Serve it over buttermilk biscuits fresh from the oven, and you won’t know what hit ya!
This recipe is a very old, traditionally Southern recipe that’s good for breakfast, lunch, or supper. 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 fries and topped that with shredded cheese. I hope you’ll give it a try. I think you’re going to love it!
Recipe Snapshot: Southern Tomato Gravy
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 25 Minutes
Servings: 4
Primary Ingredient(s): Bacon fat, onion, tomatoes, butter, cream
Skill Level: Easy
What You’ll Like About This Recipe
- It’s a part of traditional Southern food culture.
- You’ll need just a few staple pantry items to make it.
- It’s a versatile recipe that can be served over biscuits, rice, grits, or even fried meats.
- Takes less than 30 minutes to make.
Ingredient Notes
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- Bacon fat — Almost every southern cook keeps a jar of bacon fat on hand for seasoning purposes. If you don’t have bacon fat, you can quickly render some from a couple of slices of bacon. Or, there’s even commercial bacon grease available now! If you don’t want to use it, you can always substitute olive oil, but you won’t have that wonderful smoky background flavor.
- Medium onion — I prefer a mild-ish yellow onion for this.
- Canned whole peeled tomatoes with their juice — Any kind of tomato works, but I prefer Roma. This is also a perfect use for your own home canned tomatoes.
- Fresh thyme — or dried.
- Cream — One of my secret ingredients for a richer gravy.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- Spicy Tomato Gravy: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to your tomato gravy for a spicy kick.
- Herb Variations: Experiment with different herbs to change the flavor profile. Basil, oregano, or rosemary could all be interesting additions.
- Vegetarian Version: Skip the bacon fat and use olive oil for a vegetarian-friendly version of this gravy.
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How to Make Southern Tomato Gravy
STEP 1. Start by warming the bacon fat (or olive oil) in a skillet over medium-high heat. You want it nice and hot, but not smoking.
STEP 2. Add the chopped onion and let it cook, stirring frequently, until it softens up and starts to look translucent.
STEP 3. Add the minced garlic and stir for another minute or two. Be careful not to brown the garlic.
STEP 4. Sprinkle the flour over the onions and garlic. Stir constantly for 2 to 3 minutes to cook out the raw flour taste.
Pro Tip
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 :-)
STEP 5. Pour in the tomatoes along with all their juices. Use a spoon or a potato masher to break them up a bit. Let the mixture come to a gentle bubble, then turn the heat down to medium-low.
STEP 6. Add the thyme, salt, and pepper. Let it simmer for 5 to 6 minutes, giving it a good stir every so often so nothing sticks to the bottom of the skillet.
STEP 7. Take the pan off the heat and stir in the butter and your choice of milk or cream to finish the gravy.
Pro Tip
The thyme, butter, and cream are not 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.
STEP 8. Serve it piping hot over split biscuits. I like to top mine with an over-easy or poached egg, and a side of bacon or ham never hurts.
Troubleshooting Tips
- If the gravy seems too thick, you can easily adjust the consistency by adding a little water. Gradually stir it in until you reach your desired thickness.
- On the other hand, if the gravy is too thin, thicken it by making a slurry with a tablespoon of flour and a tablespoon of water. Mix them together until smooth, and then whisk that mixture into the gravy. Cook for a few more minutes until it thickens up.
- If the gravy has a bitter taste, it could be from overcooking the garlic. Be careful not to let it brown or burn. You can balance out the bitterness with a pinch of sugar or a little extra cream.
How to Serve
- Traditional Southern Breakfast: Serve this tomato gravy over hot buttermilk biscuits, topped with an over-easy or poached egg, and a side of crispy bacon or ham. It’s a classic Southern breakfast!
- Lunch or Supper: Tomato gravy isn’t just for breakfast. Spoon it over fried chicken or country fried steak for a hearty lunch or supper. You can also drizzle it over homemade french fries and top with shredded cheese.
- Side Dish: Use it as a side dish for various meals. It pairs well with roasted vegetables, grilled meats, or even as a topping for baked potatoes.
Questions About Southern Tomato Gravy
Any leftover tomato gravy can be stored in the fridge for 4-5 days. Be sure to keep it in an airtight container or ziplock-type bag.
Sure can. If you plan on freezing tomato gravy, cook it through the step before adding in the butter and cream. Let it cool to room temperature, and then transfer to a freezer-safe container. When you’re ready to use it, let it thaw, reheat it on the stovetop, add the cream and butter, and serve.
Of course, you can use fresh tomatoes to make tomato gravy. Just be sure to peel them. You’d use about 4 or 5 fresh tomatoes (depending on size) in place of the canned.
No. Red-eye gravy is made with coffee and the drippings from cooking country ham.
More Popular Tomato Recipes
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Recipe
Southern Tomato Gravy
Ingredients
- 2 tablespoons bacon fat
- 1 medium onion diced
- 1 garlic clove minced
- 2 tablespoons all-purpose flour
- 14.5 ounces canned whole peeled tomatoes with their juice
- 3 sprigs fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon butter
- ¼ cup milk or cream
Instructions
- Heat the bacon fat in a skillet over medium high heat.2 tablespoons bacon fat
- Add the onion and cook, stirring frequently, until soft.1 medium onion
- Add the minced garlic and cook, stirring, for an additional minute or two.1 garlic clove
- Sprinkle with the flour and cook, stirring constantly, for 2-3 minutes.2 tablespoons all-purpose flour
- 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.14.5 ounces canned whole peeled tomatoes with their juice
- Add the thyme leaves, salt, and pepper and continue cooking at a simmer for 5-6 minutes.3 sprigs fresh thyme, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Remove the skillet from the heat and stir in the butter and milk or cream.1 teaspoon butter, ¼ cup milk or cream
- Serve over hot split biscuits topped with an over easy or poached egg and a side of bacon or ham.
Notes
- Thyme, butter, and cream are not traditional in tomato gravy. If you want a strictly traditional recipe, just leave those out.
- To use fresh tomatoes, substitute about 4 or 5 peeled, fresh tomatoes (depending on size) in place of the canned.
- Leftovers may be stored in the fridge for 4-5 days in an airtight container.
- To freeze, cook the recipe through the last step but don’t add the butter and cream. Let it cool to room temperature and then transfer to a freezer safe container. When you’re ready to use it, let it thaw, reheat it on the stovetop, add the cream and butter, and serve.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
When I was growing up, I’m the baby of 11, my mother would fry pork chops and put them in tomato gravy. At the time I did not know what it was but loved it. All of my brothers and sisters are gone now except for 1 brother. I am so glad to see this recipe. I am going to try it with pork chops and see if it tastes as good as I remember.
Thanks,
Lana
I hope you do try it and that you thoroughly enjoy it, Joyce!
not even close to southern Ky, tomato gravy, no onion no garlic no thyme, just chopped fried bacon, diced tomatos pepper flour and milk, fry that bacon cripsy add your flour to make a roux, add your tomatos and pepper and a can and half of milk, stir until thickened , serve over some fresh cat head biscuits
Tomato gravy is one of those recipes that varies widely from one region to another. This is the version I grew up with south Georgia which uses bacon fat, flour, tomatoes, and milk just like yours. There was no reason to leave a rude comment and a poor rating just because your southern Kentucky version is slightly different.
I actually fry chopped bacon and then add the rest of the ingredients. I also only use salt and pepper as seasoning. Otherwise it tastes too much like tomato sauce.
Well, the recipe starts with two tablespoons of bacon grease, so…