Southern Tomato Gravy
An easy Tomato Gravy recipe made from scratch with simple ingredients that's great over biscuits, rice, or grits.
Servings 4 servings
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
Serving: 1 | Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 320mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 213IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 1mg
