Hot and savory, tomato gravy adds rich flavor to your toast, biscuits and cornbread. Some call it gravy, others call it sauce–either way, it’s a delicious addition to entrées and side dishes. Pour the simmering gravy over your meal, and enjoy Southern-inspired flavor with every bite.
Learning how to make tomato gravy is easy and satisfying. Check out the recipe and information below.
What is Tomato Gravy?
Tomato gravy is a gravy made of fresh or canned tomatoes that is a breakfast staple in the South. It is typically drizzled over biscuits and scrambled eggs. It’s made with a roux of fat and flour like a typical gravy would be.
Tomato Gravy Origin
Although it is hard to pinpoint the exact origins of tomato gravy, it has its roots and popularity in Southern culture. When they didn’t have other ingredients, tomatoes made a delicious, savory gravy that they poured over biscuits, toast, grits and polenta. It became a good way to use up tomatoes that were ripening.
How to Serve Tomato Gravy
For a traditional approach, you can serve your homemade tomato gravy on biscuits, scrambled eggs or omelettes, polenta and shrimp and grits. It adds flavor and nutrients to rice and other grains. For sit-down dinners, pour tomato gravy over meatloaf, chicken, Swiss steak or pork chops.
You can try cooking this gravy in the same pan that you used for bacon and sausage (using the meat drippings instead of olive oil) to add some savory, meaty flavor.
What do you serve your tomato gravy with? Let us know in the comments and please share the recipe!
- ¼ cup olive oil
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 ½ cups canned diced tomatoes - with the liquid
- 1 teaspoon sugar
- Salt and pepper - to taste
- Fresh chives - diced (optional)
- Heat the olive oil in a skillet over medium heat.¼ cup olive oil
- Whisk in the flour and cook, stirring constantly, until it starts to become golden, about 4 minutes.¼ cup all-purpose flour
- Slowly add the chicken broth, whisking constantly.1 ½ cups chicken broth
- Stir in the diced tomatoes and sugar. Season with salt and pepper.1 ½ cups canned diced tomatoes, 1 teaspoon sugar
- Bring to a simmer and cook until the liquid thickens, stirring occasionally, about 2 to 3 minutes.
- If desired, you can sprinkle some fresh chives on top. Serve over biscuits, rice, mashed potatoes, cornbread, polenta, eggs, pork, chicken, meatloaf, etc.
- This recipe yields approximately 2 ½ cups gravy.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try some of our other gravies: