Tomato gravy is a Southern comfort food classic of tomato sauce thickened with a light roux, great with buttermilk biscuits, a delicious down home breakfast, or over meatloaf.
Tomato Gravy Recipe
We're cooking up a delicious batch of Southern Tomato Gravy in the Chili Pepper Madness kitchen today, my friends! Would you care to try some?
Tomato gravy is a classic Southern American tomato-based sauce or condiment that's loaded with savory flavor.
It's an incredibly versatile sauce, used in many different ways, and it's very easy to make. You can also spice it up as much as you'd like to.
It cooks up quickly, making this one of your potential go-to recipes for quick and easy meals.
Let's talk about how to make tomato gravy, shall we?
Tomato Gravy Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Butter. You can also use bacon grease or lard, which are common in Southern recipes.
- All-Purpose Flour. For making a roux.
- Onion.
- Tomatoes. I prefer fire-roasted tomatoes, though canned diced tomatoes ro tomato sauce are great here. You can use fresh tomatoes, though you will need more simmering time to break them down into a sauce.
- Stock. Chicken stock or chicken broth is great, or use vegetable stock for a vegetarian version.
- Salt and Pepper. To taste.
- OPTIONAL INGREDIENTS
- Heavy Cream. For a creamier, richer gravy. You can also use milk.
- Hot Sauce. I love a splash of Tabasco or Crystal hot sauce, though you can use others if you prefer a spicy kick.
- See the recipe notes section for other possible variations.
How to Make Tomato Gravy - the Recipe Method
Cook the Onion. Cook the onion in a large pan with the butter a few minutes to soften them up.
Make a Light Roux. Add the flour and stir continuously to form a slurry. You only need a few minutes of cooking to make a very light roux.
See my post on How to Make a Roux for further information and a video demonstration.
Tomatoes and Stock. Stir in the tomatoes, stock, salt and pepper, along with optional cream or milk if you want a richer version.
Reduce the heat and simmer the tomato gravy a few minutes to thicken it up, then stir in your hot sauce when you're ready to go.
Boom! Done! Your tomato gravy is ready to serve. Easy enough to make, isn't it? This is an incredibly versatile sauce, ready to enjoy in so many ways.
Recipe Tips & Notes
- Consider this a base recipe. You can easily add in other spices and fresh herbs, like rosemary or oregano, paprika or cayenne.
- For a spicier version, add fresh chopped jalapeno or serrano peppers (or hotter) when cooking the onion.
Serving Tomato Gravy
Tomato gravy is popularly served with fresh buttermilk biscuits alongside breakfast or brunch, and often served over eggs.
It is wonderful as a topping for homemade meatloaf.
Try it with crispy fried chicken, spooned over creamy mashed potatoes or country ham. Swirl it into rice, or serve it with your favorite pasta noodles as a twist on traditional pasta.
Use it with your favorite shrimp and grits recipe, or spoon it over freshly grilled vegetables or collard greens.
Tomato gravy is incredibly versatile, enjoyed for it's rich and savory flavor, a Southern classic ready to add depth to a wide range of meals.
Storage & Leftovers
Leftover tomato gravy will last up to 5 days in the refrigerator in a sealed container. You can easily make it ahead of time, then heat it up in a pan on the stovetop to enjoy as desired.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy this tomato gravy recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you're interested in southern cooking and cuisine, check out these cookbooks for some great southern recipes and history.
- The Southerner's Cookbook: Recipes, Wisdom, and Stories (affiliate link, my friends!)
- North Carolina Barbecue: Flavored by Time, by Bob Gardner (affiliate link, my friends!)
Also, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Tomato Gravy Recipe
Ingredients
- 3 tablespoons butter or use bacon grease or lard
- 3 tablespoon all-purpose flour
- 1 small yellow onion chopped
- 15- ounce can diced tomatoes or use fire roasted tomatoes, or tomato sauce
- 1/4 cup heavy cream optional, for creamier – you can also use milk
- 1/4 cup chicken stock use vegetable stock for vegetarian
- Salt and black pepper to taste
- Hot sauce to taste optional – Tabasco or Crystal are great here
Instructions
- Melt the butter in a large pan over medium heat. Add the onion and cook for 3-4 minutes to soften.
- Add the flour and stir to form a paste. Cook, stirring the roux continuously for 3-5 minutes.
- Stir in the tomatoes, optional cream, stock, and salt and pepper. Simmer, stirring, for 5 minutes until thickened. Stir in optional hot sauce for a touch of heat.
- Serve.
Notes
Nutrition Information
TROY A SWEATT says
excellent and easy
Mike Hultquist says
Thanks, Troy!
DLD says
Ok WOW. Never heard of tomato gravy until I had it at my favorite local Italian restaurant. Googled it, found nothing until I stumbled on your site. Thank you!! I didn’t have chicken stock so I used beef, it works. And because I made your awesome home made chili sauce recipe last week I threw some in — it’s been going into a lot of my dinners this past week. I’m already thinking about how good this tomato gravy would be added to Mac n cheese sauce.
Mike H. says
Thank you DLD. It's truly amazing! And if you ever try that - let me know how it goes!
Sherry Studdard says
I use Rotel. I blend it put it a bowl with some milk or heavy whipping cream red pepper flakes, cayenne or hot paprika, garlic, black pepper and salt. Make my roux and pour it in until I get it as thick as I like. Spoon it over butter milk biscuits and eat it up. I try to use bacon or ham grease to make my roux. Ham is the best with Tomato Gravy (Yum)
Mike Hultquist says
Sounds great.
Miska Knezevic says
Thanks for the recipe! Excellent!
Mike Hultquist says
Enjoy, Miska!
Dave LeBourveau says
Can't wait to put the on the Thanksgiving table for an accompaniment to whatever anyone wants to flavor.
Mike Hultquist says
Enjoy, Dave! Super versatile!
Ramya says
Cant wait to mke this soon for me will use vegetable stock instead i never had tomato gravy before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya!