Southern-Style Tomato Gravy

Tomato gravy is savory and tangy, forgiving and uncomplicated. It’s the answer to all our Southern breakfast prayers. Southern-style tomato gravy is a thick sauce made with canned or fresh tomatoes, a blonde roux (bacon fat or butter and flour), chicken broth, and the occasional splash of cream. It’s most commonly served with biscuits, meatloaf, or fried eggs. It also goes well with creamy grits, mashed potatoes, toast, pasta, and rice. 

Canned tomatoes work well in this tomato gravy because of their rich flavor and ease, but feel free to use fresh summer tomatoes if you have them. If you do choose canned, we recommend splurging on organic canned tomatoes for the best quality.

• It pairs well with almost everything. Serve this tomato gravy with buttery biscuits, fried eggs, creamy grits, or even meatloaf. 
• You can make it any time of the year. In the summertime, this gravy is a perfect way to use up the season’s tomatoes, although canned tomatoes definitely do the job, too.

• Unsalted butter: Use unsalted butter so that you can control the amount of salt in the gravy.
• All-purpose flour: You’ll use equal parts of flour and butter to make the roux.
• Canned tomatoes: You can use either diced or crushed tomatoes.
• Low-sodium chicken broth: For the base of the gravy.
• Half-and-half or heavy cream: Cream adds some richness.

1. Make the roux. Melt the butter in a medium skillet or saucepan over medium heat. Add the flour and stir continuously until the roux is light brown or the color of peanut butter.
2. Add the tomatoes, broth, and cream. Stir to combine, then bring to a boil over medium-high heat. 
3. Cook until thickened. Reduce the heat to low and simmer uncovered, stirring occasionally, until thick enough to coat the back of a spoon. Season with kosher salt and black pepper.

The ingredient list alone tells us that tomato gravy has Southern origins — tomatoes and a blonde roux (fat and flour), for example. Tomatoes grow in abundance during Southern summers, often outpacing consumption, so tomato gravy evolved as another way to enjoy the season’s bounty. Tomato gravy is often associated with Southern breakfast foods like biscuits, eggs, and grits. 

• Fresh tomatoes: 2 large fresh tomatoes can be used in place of the can of tomatoes. Peel the tomatoes, core, and dice before using.
• Bacon grease: 3 tablespoons bacon grease can be used in place of the unsalted butter. Since bacon grease is salty, taste before seasoning with salt as needed.

• Storage: Leftover gravy can be refrigerated in an airtight container for up to 5 days.
• To reheat: Reheat in a saucepan over medium heat.

• Southern-Style Buttermilk Biscuits
• Fried Eggs
• Classic Meatloaf
• Southern-Style Grits
• Stovetop Bacon