Hot and savory, tomato gravy adds rich, tangy 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.
Origins
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.
Ingredients
- olive oil
- all-purpose flour
- chicken broth
- canned diced tomatoes – with the liquid
- sugar
- salt and pepper
- fresh chives – optional garnish
How to Make it
This recipe yields approximately 2 ½ cups gravy.
- Make a roux. Heat the olive oil in a skillet over medium heat. Whisk in the flour and cook, stirring constantly, until it starts to become golden, about 4 minutes.
- Add broth. Slowly add the chicken broth, whisking constantly.
- Simmer. Stir in the diced tomatoes and sugar. Season with salt and pepper. Bring to a simmer and cook until the liquid thickens, stirring occasionally, about 2 to 3 minutes.
- Serve. If desired, you can sprinkle some fresh chives on top. Serve immediately for best results.
Serving Suggestions
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.
Storage
Store covered in a container in the fridge for up to 4 to 5 days. Reheat on the stove. You can also freeze it for up to 3 to 6 months, but make sure to cool it before putting it in the freezer. Thaw it in the fridge overnight before reheating it on the stove.
What do you serve your tomato gravy with? Let me know in the comments and please share the recipe!
Tomato Gravy Recipe
Ingredients
- 1/4 cup olive oil
- 1/4 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)
Instructions
- Heat the olive oil in a skillet over medium heat.1/4 cup olive oil
- Whisk in the flour and cook, stirring constantly, until it starts to become golden, about 4 minutes.1/4 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.
Notes
- This recipe yields approximately 2 ½ cups gravy.
- Store covered in a container in the fridge for up to 4 to 5 days. Reheat on the stove.
- You can also freeze it for up to 3 to 6 months, but make sure to cool it before putting it in the freezer. Thaw it in the fridge overnight before reheating it on the stove.
Nutrition
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:
Add a little cinnamon and blend in half a small fried onion
Southern version:
I grew up in the North Florida panhandle and my 100 old mother recently passed away. She made biscuits every morning. Tomato gravy would normally show up on Thur or Friday morning, after the eggs and bacon had run out (my dad was paid on Fri) We would pull open our fluffy biscuits and cover them in the gravy. For those who have never tasted this treat, you should give it a try but NEVER use olive oil!! It should always be made with bacon drippings!!!! Oh, and it is best to use milk instead of chicken broth. It gives a much smoother and a creamy taste. Enjoy!
Thanks for the comment.