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.
All I need now is a batch of homemade biscuits to go with!
I’m a tomato soup fanatic…so this is right up my alley! I bet it would be wonderful over pasta too!
I’m not sure about putting it over pasta, Marjory, since it’s fairly thick. I think it’s really best on buttermilk biscuits :-)
I can think of about 20 things I’d like to smother in this gravy, but I do love that you served it with a fried egg!
With a fried egg is my favorite, too, Dara.
I’ve been having same dilemma with my blog, especially when I post a soup and not a cake or something sweet. But you do a great job here mixing up Southern recipes and other type of recipes, like this traditional tomato gravy (which I never heard of). I like that you added butter and cream to finish it, so rich and so tempting!!
I’m just going to keep posting whatever I want to post, Lora, and hope you’ll do the same! My blog is simply for sharing recipes no matter what their style or genre and I’m happy with that. As for the butter and cream – those are my personal additions to this old recipe, but I think they really enhance the flavor and mouthfeel of the gravy.
I thoroughly enjoyed this post Lana – but I was cracking up because you were saying it’s an old, traditional recipe and then listed all the ways to serve it, and I was thinking – ” I never had any of those dishes growing up and I bet my mum had no idea what they were!” A definite testament to how truly diverse American cuisine is – and by the sound of it, I was a deprived child!!!
It’s kind of a pity that our regional cuisines are becoming so blurred now, Nancy. I grew up enjoying foods that I’m sure you’ve never heard of and vice-versa. I so enjoy learning about other cuisines and obscure recipes but I do cringe when I see a classic (i.e., pimento cheese) twisted and changed until it’s unrecognizable. One of the reasons why I enjoy so much sharing the very old southern recipes :-)
I’m such a rookie in the kitchen. I’ve never made this, but it sure does look and sound delicious! xo
Well, I’m a terrible rookie in the craft room, so that makes us even :-)
My mom always had a jar of bacon fat. It adds so much flavor. What a great recipe.
I can’t remember ever not having bacon fat in the fridge. Southern cooks use it for flavoring vegetables, too.
This is new to me, but I have a feeling I’d be an instant fan! Signed, your northern friend :)
Most people who try it are immediate fans, Liz. Even my “northern friends.” :-)
Whoa this whole dish looks awesome for breakfast, lunch, or dinner!!!
Great weekend brunch, too, Sues.
I love tomato gravy! One of my mom’s friends makes meatloaf with tomato gravy and it is beyond delicious
Tomato gravy with meatloaf sounds delicious! Thanks for the idea, Onisha!
Looks great! Thanks for sharing this recipe.
You’re welcome!
I love the fresh thyme in there and the aroma of cooking sauce from scratch on the stove. Reminds me of my grandmother growing up!
Thanks, Brenda. The fresh thyme gives it a very distinct taste.
Oh my, does this ever look tasty!! Yum!
Thanks, Stephanie.
Hi
I have a question: I have some dried corn purchased in the Latino section of the grocery store; can I make grits out of it or cornmeal for cornbread by using the food processor?
It’s very hard for me to say, Sylvia. I have no idea how the corn was processed so wouldn’t know whether it’s suitable for grits or cornbread. Even if it is, you’d need a mill or something similar to grind it, not a food processor.
I’m with you…it is your blog…post what you like
Thanks! That’s exactly what I’ve always done.