This southern tomato gravy is delicious on so many things, from homemade biscuits and eggs to meatloaf and turkey. Everything it's poured over is brought to a whole new level of deliciousness. I could literally put it on everything!
Table of Contents
Why You'll Love This Recipe
- It's easy to customize. I love this recipe as is, but once you make it, if there are some adjustments you'd like to make, you can. Sometimes I'll add a few red pepper flakes for a spicy kick or add bacon drippings for an extra smokey flavor.
- It's a Southern staple. There's nothing better than the culinary flavors of the South. This Southern-style tomato gravy is nostalgic for all the delicious Southern flavors and can go on basically anything you want it to.
- Family favorite. This gravy is one that's on the dinner table for every Cunningham family get-together over the holidays. Even my little cousins love it, and they're such picky eaters!
Ingredients You'll Need
Another reason I love this recipe is that it's made with only 6 ingredients. I typically have all of them on hand, and I wouldn't be surprised if you do too.
Check out what you'll need:
- 3 tbsp. vegetable oil
- 3 tbsp. all-purpose flour
- 1 ⅓ cups chicken broth
- 2 cups canned diced tomatoes, undrained
- ½ tsp. salt
- ½ tsp. black pepper
How To Make Tomato Gravy
1. Make roux. In a skillet over medium heat, whisk the flour into the warm oil. Cook, whisking constantly, until the flour just starts to brown and smells nutty.
2. Add ingredients. Slowly whisk in the chicken broth and stir until smooth. Add the undrained tomatoes, salt, and pepper to taste. Give everything another whisk to combine the seasonings.
3. Cook gravy. Cook the gravy for about 5 minutes, stirring frequently, until it's thickened. Serve hot over biscuits or your favorite entree, and enjoy!
My Pro-Tips
- I love to make this tomato gravy recipe with fresh or canned tomatoes. I choose which to use depending on the time of year. There's nothing better than using fresh garden tomatoes.
- If you substitute the oil with bacon grease in this recipe, it'll thicken it up and add a mild meaty flavor that is extremely addicting. I'll use the grease from this million dollar bacon and then serve the gravy on top of the bacon, eggs, and biscuits.
- Add ¼ cup of heavy cream to the gravy mixture for a little added richness and creaminess.
- Add water, broth, or cream if the gravy becomes too thick.
- Make sure you constantly whisk the flour, or it'll burn. You're looking for it to just start to brown but don't want it to smoke or turn black.
How I Recommend Storing The Tomato Gravy
In the fridge: Make sure the leftover gravy is cooled to room temperature. Then transfer the tomato gravy to an airtight container and store it in the fridge for 4-5 days.
In the freezer: Another thing I love about this gravy is that you can extend the shelf-life by freezing it. Transfer leftover gravy to an airtight freezer-safe container and store it in the fridge for up to 3 months.
Reheating: The best way I’ve found to reheat this gravy is in a saucepot on the stove at low heat. I'll heat it and whisk it every few minutes until it has just started to steam and is warm. You'll want to thaw the frozen gravy in the fridge overnight before enjoying it.
FAQs About This Tomato Gravy
What can I serve with Southern tomato gravy?
It's delicious served over red skin mashed potatoes, grit cakes, sour cream biscuits, scrambled eggs, stick of butter rice, pasta, and so much more.
What is tomato gravy made of?
Although recipes may vary, tomato gravy is typically made with canned or fresh tomatoes, a flour roux, bone broth, and at times a splash of cream.
Is tomato gravy the same as red eye gravy?
No, red eye gravy is actually made with coffee - hence the name red eye - and is typically has fat drippings from meat like ham.
More Southern-Inspired Recipes
- Seafood boil sauce
- Southern meatloaf
- Chicken and dressing
- Chicken and mashed potatoes
- Sweet potato puree
10 Minute Tomato Gravy Recipe (Super Quick & Easy)
This southern tomato gravy is delicious on so many things, from homemade biscuits and eggs to meatloaf and turkey. Everything it's poured over is brought to a whole new level of deliciousness. I could literally put it on everything!
Ingredients
- 3 tbsp. vegetable oil
- 3 tbsp. all-purpose flour
- 1 ⅓ cups chicken broth
- 2 cups canned diced tomatoes, undrained
- ½ tsp. salt
- ½ tsp. black pepper
Instructions
- In a skillet over medium heat, whisk the flour into the oil. Cook, stirring constantly, until the flour just starts to brown and smells nutty.
- Slowly whisk in the chicken broth and stir until smooth.
- Add the undrained tomatoes, salt, and pepper to taste.
- Cook until thickened – about 5 minutes, stirring very frequently.
- Serve hot over biscuits.
Nutrition Information:
Yield:
8Serving Size:
½ cupAmount Per Serving: Calories: 68Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 368mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
Nate
Made this tomato gravy to go on your no milk biscuits and gosh it was perfect. Thank you 🙂
Matt
So good!!!