The farmer’s market offers an array of colorful veggies, including fresh, juicy tomatoes. And those bright, beautiful red tomatoes brought back memories of my Auntie’s famous tomato gravy recipe. Tangy, savory tomatoes complement the gravy’s creaminess, taking its flavor factor over the top. And while this is Southern tomato gravy, you can easily adapt it. The African version below is in the recipe variations. 😉 The tomato sauce base, on the other hand, is usually pureed or diced tomatoes simmered until thick enough. So the simplified difference is: tomato gravy uses a roux and broth, and tomato sauce is pure tomatoes.
Recipe Ingredients
How to Make Tomato Gravy
Saute – Add diced tomatoes to a medium saucepan with a pinch of salt and black pepper. (Photo 1) Cook – Place pan over medium-high heat. Stir and simmer for at least 12-15 minutes until tomatoes cook down, forming a thicker paste but with some liquid. Set aside while you make the roux. Roux – Place a cast iron skillet over medium-high heat. Heat bacon grease or butter in a cast iron skillet until it melts. Sauté – Stir in the onion, garlic, and thyme. Saute for about 5 minutes until the onion is translucent. Add flour, cook stirring for 1-2 minutes until the drippings or butter absorb it all and the mixture is slightly golden. Stir constantly. (Photos 2-3) The Base – Pour chicken broth into the skillet, reduce heat to medium-low, and mix until completely incorporated, all lumps are gone, and gravy thickens. (Photo 4)
Simmer – Add stewed tomatoes. Stir well until the gravy is thick enough to spread over biscuits. If the gravy is too thick, add water or broth 2 tablespoons at a time until you achieve the desired consistency. (Photos 5-6) Cream – Add heavy cream and mix well. Serve – Taste the gravy, and adjust salt and pepper if needed. Serve tomato gravy over hot buttermilk biscuits, rice, or mashed potatoes.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Tomato gravy is easy to make, but wait to add the cream. Freeze (6 months) or refrigerate (5 days) in an appropriate airtight container. Then thaw it overnight in the fridge and heat in a saucepan on low. Add the cream after it starts to simmer, adjust the seasonings, and serve.
Serving and Storage Instructions
This gravy is best hot, and it’s fantastically versatile for breakfast, brunch, or dinner. Refrigerate leftover gravy in an airtight container for 5-7 days. Or you can freeze it in plastic freezer bags for 3-6 months. If the gravy is frozen, defrost it overnight in the refrigerator before reheating. Then reheat in a saucepan over medium-low until hot and bubbly. Add a splash of chicken broth or water if it’s too thick.
What to Serve With Tomato Gravy
Traditional Southern buttermilk biscuits and creamy grits casserole deliver a tasty Southern breakfast. Or serve it for dinner drizzled over bacon-wrapped meatloaf, grilled pork belly, or cheesy polenta. Delish!
More First-Rate Sauce Recipes to Try
Conclusion
This hearty and satisfying tomato gravy automatically turns any dish into comfort food! What do you serve with tomato gravy? Let me know in the comments below! 😊
Watch How to Make It
