***This post has been revamped to add more information from it’s original post on 12/29/15*** No, I did not grow up eating southern tomato gravy. I sure wish that I had though. You can BET that when tomatoes are back in season, I’ll be showing you this recipe AGAIN using fresh tomatoes. This is an awesome deep south dish that you can use on biscuits, steaks, pork chops, eggs, asparagus…. a piece of rubber. Seriously, Southern Tomato Gravy is that good!
I showed you how to make my famous Sausage Gravy some time ago and it’s time for another gravy recipe.
WHAT IS THE HISTORY OF TOMATO GRAVY?
Since I first posted this recipe back in 2015, many readers have written in to tell me that their relatives made this recipe because of an overabundance of summer tomatoes that needed to be used. Makes sense to me! I’ve also read that tomato gravy dates back to the early 1800’s.
HOW DO YOU USE SOUTHERN TOMATO GRAVY?
Tomato gravy is good on EVERYTHING! I have tried Southern Tomato Gravy as a sauce for a steak, to go with green beans, over creamy grits, accompanying asparagus, on top of eggs and simply slathered on a good old fashioned Buttermilk Biscuit!
Southern Tomato Gravy
RECIPE INSPIRATION FOR SOUTHERN TOMATO GRAVY
A few weeks ago, I was lucky enough to go to dinner with Sarah and Richie at Milner’s. Oh so delish! I told you about it back when I made Carolina Christmas Beans. What I neglected to tell you was about the tomato gravy that graced my plate. If there was ever a time to exclaim OH MY! This is one!
When the waiter came around to our table to ask if everything was alright, I commented, “The only thing I need is MORE southern tomato gravy.” The waiter laughed and said that some people come in and order TRIPLE Southern Tomato gravy. All I could say was a garbled, “I understand” because my mouth was full of mashed potatoes and tomato gravy again.
YOU KNOW I ASKED…
I asked the waiter if the chef would ever share his recipe for the gravy. Surprisingly, the waiter responded, “well, I know how you make it. Just melt butter, make a roux, add tomatoes and let it bubble”.
So, once again, the mad scientist (me) returned to the kitchen trying to recreate the tomato gravy. Like the time I worked on Pumpkin Soup.
THE LIKELY SECRET TO THE RESTAURANT SOUTHERN TOMATO GRAVY…
I think the secret to make a gravy similar to Milner’s would be during step three to stop before adding the cheese and final butter and press through a small kitchen sieve to remove the bits of tomato, shalott and garlic that remain and THEN add the butter and parmesan.
However, I LIKE little chunks of tomato, shallot and garlic.
I mean I REALLY LIKE those. Besides, it seems a waste to throw those out when they taste so good. So, I left them in. In your kitchen, you be the boss. Try it both ways and see what you think.
RECIPE TIPS FOR SOUTHERN TOMATO GRAVY
- This recipe for Southern Tomato gravy is pretty loose, for example, you can probably sub out ½ an onion for the shallot. You could use another type of diced tomato from plain to another flavored one. Anyway, you get the idea.
- Be careful taste testing because it is EASY to burn your tongue. Ask me how I know. 🙂
- When you add salt and taste, make sure to stir the gravy and cook for a little bit to allow the salt time to melt.
YA’LL, HELP ME OUT, OK?
Please leave me a 5 star 🌟🌟🌟🌟🌟 comment below in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, head on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!
I can’t wait!
Ya’ll know I love your comments!! ❤
RECIPE FOR SOUTHERN TOMATO GRAVY
- 2 Tbs sweet cream unsalted butter divided
- 1 tbs bacon grease
- 1 shallot minced
- 1 clove garlic minced
- 1 tsp Kosher salt divided
- 1 Tbs all purpose flour
- 1 14.5 oz can Fire Roasted Diced Tomatoes with garlic
- 1/4 Cup Heavy Cream
- ½ tsp brown sugar
- salt and pepper to taste
- ¼ cup grated fresh parmigiano reggiano cheese
- Fresh cracked black pepper
- In a stainless steel frying pan melt 1 Tbs butter on the stove top over medium heat and add the 1 Tbs bacon grease. When melted add the shallot and garlic and cook until fragrant and starting to brown (about 3 minutes or so).
- Add ½ tsp salt to the frying pan. Add 1 Tbs flour to the pan and cook over medium heat for 1-2 minutes (this allows the raw flour taste to cook out of the flour).
- Add the can of tomatoes all at once with the water from the can. Use a potato masher and smash and crush the tomatoes some until the sauce is the desired "lumpiness" that you will like. Stir and heat until thickened and bubbly. Add the cream. Add brown sugar and return to bubble. Taste and add salt and pepper to taste. Turn off the burner and add the other tbs of butter as well as the grated cheese. Stir to melt. As soon as melted, serve. Garnish with fresh cracked black pepper.
If using fresh tomato, smash the tomatoes and then strain off the seeds.
Use the best canned tomatoes you can for this recipe, it really makes a difference.