The Best Old Fashioned Southern Tomato Gravy Recipe is a ridiculously good sauce for all kinds of wonderful southern recipe s. It’s so creamy, tasty, smooth and it smells heavenly! It’s basically impossible not to like it.
Southern Tomato Gravy
No, I did not grow up eating homemade tomato gravy. I sure wish that I had though. It is an extremely addicting forever favorite of most southern homes. I dare you to tell me otherwise after the first time you’ve tried it.
This awesome southern comfort food is a breakfast staple but can be used on
- homemade biscuits,
- steaks,
- pork chops,
- Country Ham
- eggs,
- asparagus
- a piece of rubber.
Seriously, Tomato Gravy is that good! and is southern food of the best kind!
I showed you how to make my famous Sausage Gravy some time ago and it’s time for another gravy recipe. Now we also have Sawmill Gravy! Yum!
Why This Recipe Works
- You can use canned tomatoes and therefore, it’s good all year long.
- If you have fresh tomatoes, that works too.
- Its simple and comes together in minutes.
Here's What You'll Need
- Oil - Butter and Bacon Fat (from pan drippings)
- Tomato - Canned Diced Tomatoes
- Spices - salt, pepper, garlic, brown sugar,
- Dairy - Parmesan Cheese and Heavy Cream
Here's How It's Done
Where Did Tomato Gravy Come From
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 and was made with tomato sauce or tomato juice, chicken broth, a little all purpose flour, black pepper and heated over medium heat and then served over hot biscuits.
How Do You Use Tomato Gravy
Tomato gravy is good on EVERYTHING!
I have tried 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!
Frequently Asked Questions (FAQ's)
Is Tomato Gravy and Red Gravy the Same Thing
Nope, tomato gravy is made from tomatoes and red gravy is also called red eye gravy and is made from coffee. They are completely different.
How Can I Change Up Tomato Gravy
Tomato gravy works perfectly with…
- Bacon crumbled up in it.
- Served over rice.
- A little extra milk added for more creaminess
- Make it using Rotel tomatoes for extra spice
- Leave off the onions if you want
- Serve over pasta!
- Yummy over shrimp and grits!
- Eat with chicken or sausage!
- How about a meatball?
- Serve with fried chicken
- Serve over homemade buttermilk biscuits
Can I Freeze Tomato Gravy?
Leftover Tomato gravy can be frozen, but the when you thaw it the consistency is quite different and is unappetizing so I don’t recommend it.
Much better to take a few minutes and make some fresh.
How Long is Tomato Gravy Good For
Tomato gravy can stay out on the counter for about 2 hours.
The cooled gravy needs to be wrappped up tightly or place in an airtight container and place it in the refrigerator. It will be good for reheating for about 5 days.
How Can I Reheat My Tomato Gravy
Just pour it into a saucepan or a frying pan, add a little milk, cream, stock or water and gently stir and heat until it is heated through.
How Can I Thicken Tomato Gravy
You thicken your tomato gravy just like you would thicken any gravy.
In a separate cup whisk together 1 Tbs corn starch with 1 Tbs cold water. It will begin to look like milk.
Add this to your hot gravy and stir and then wait for 2 minutes because it takes a minute for the thickener to develop. Repeat until your gravy is as thick as you like.
You can also add a few tablespoons of flour to the mix and let it cook down and thicken.
How Do I Make Restaurant Quality Tomato Gravy
The secret to tomato gravy that is just like a fancy restaurant is during step three, stop before adding the cheese and final butter and press through a small kitchen sieve (or even through a slotted spoon) to remove the bits of tomato, shallot 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.
Tips and Tricks
- This recipe for Southern Tomato gravy is pretty loose, for example, you can sub out ½ an saute onion for the shallot. You could use another type of diced tomato from plain to another flavored one.
- 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.
- You'll want to make this recipe is a large skillet just not a cast iron skillet because the acidity of the tomatoes can take the seasoning off the skillet.
- You can substitute olive oil for vegetable oil or butter.
- Thin with a little water or chicken stock if needed.
- If you need more sauce but don't need to double the recipe, simply add a little tomato paste and heat over medium-high heat.
- Thicken with cornstarch or a flour mixture.
- The fire roasted diced tomatoes ads a smoky flavor
- Enjoy some garlic powder to give some extra flavor
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Can Ya'll Help Me Out?
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 LOVE to hear from you and will respond to any comment left as soon as humanly possible!
I can't wait!
Ya'll know I love your comments!! ❤
Southern Tomato Gravy
Ingredients
- 2 Tbs sweet cream unsalted butter divided
- 1 tbs bacon grease
- 1 shallot minced
- 1 clove garlic minced
- 1 teaspoon Kosher salt divided
- 1 Tbs all purpose flour
- 1 14.5 oz can Fire Roasted Diced Tomatoes with garlic
- ¼ Cup Heavy Cream
- ½ teaspoon brown sugar
- salt and pepper to taste
- ¼ cup grated fresh parmigiano reggiano cheese
- Fresh cracked black pepper
Instructions
- 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 teaspoon 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.
Notes
- 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.
- It is fine to substitute a ½ onion for the shallot.
- Use milk if you need to instead of cream.
- It is ok to use chicken stock instead of milk or cream if you do not want creamy tomato gravy
- Always use real butter
- For restaurant quality tomato gravy, strain the gravy through a fine sieve kitchen strainer before adding the final butter and cream. This will remove any tiny bits of tomato and shallot, etc. and leave a thin fine liquid for your gravy.
- If you want to thicken your gravy more,in a separate cup whisk together 1 Tbs corn starch with 1 Tbs cold water. It will begin to look like milk. Add this to your hot gravy and stir. Repeat until your gravy is as thick as you like.
Nutrition
***This post has been revamped to add more information from it's original post on 12/29/15***
A VERSE TO SHARE
How will you know the antichr*** when he appears on the scene?
Revelations 13:5
And the beast was given the power of speech, uttering boastful and blasphemous words, and he was given freedom to exert his authority and to exercise his will during forty-two months (three and a half years)
Gretchen says
I’m from Kansas, my mom would fry up meatballs and make tomato gravy served over mashed potatoes. She always used canned tomatoes. Haven’t had any in years.
Wendi Spraker says
It's a wonderful memory, isn't it?
Sean Mahan says
Don't remember having tried this, like, ever. Maybe I'll get the family together to see what everyone think during the weekend.
Wendi Spraker says
Sounds perfect! Enjoy your time together!
M Miller says
Thank you for sharing... been a Southern all my life. Know well the Southern cream gravy, but this is a new one for me. I plan to make it for breakfast tomorrow with buttermilk biscuits and bacon. Love, Love your loaves and dishes.
M Miller (aka Hummingbird)
Terry says
Tomato gravy is hubby's favorite over rice with smoked sausage! Sometimes I brown the sausage and then make the tomato gravy right in the same pan...Yummy!
Wendi Spraker says
Oh with those drippings I bet it's delicious!
Jodie says
What's not to love about this recipe, Wendi?? I had to laugh at the be careful of burning your tongue tip---I do that all the time, and then it's hard to finish tasting the food to make it good!!
My husband loves brats this time of year, and I bet this would be good over those too!!
XOXO
Jodie
http://www.jtouchofstyle.com
Wendi Spraker says
Oh man! I bet it WOULD be good on brats!
Anita says
Sounds good on ANYTHING. Can’t wait to try it
Eileen says
Milk? In tomato gravy?
Wendi Spraker says
I think it's delicious and creamy - of course your free to make as you please.
Sammie says
This gravy looks and sounds awesome. I’ll be honest, the Southern milky gravy is not something I’m sure I could ever bring myself to make - no offence. I would try it if offered though. However this gravy, this is a horse of a different colour. I too like lumpy gravy and the comment where bacon is added - wow! I shall try this first though, before making any adjustments.
I’ve loved reading through the comments. It’s so lovely when a recipe brings back happy memories.
Wendi Spraker says
The memories are my favorite part too! 🙂
Dorothy Carragino says
Mom grew up on a farm and tomatoes was a staple on the table. Her version was skin the tomatoes chopped and cooked in butter flour to thicken and milk. Making a big bowl of gravy that we ate on bread for our lunches. That was our favorite school lunch. yummy.
Wendi Spraker says
Hi Dorothy! Thanks for leaving me a note and your recipe! Sounds wonderful! What a terrific memory! That's what comfort food is all about!
Sandra Kelly says
sweet cream unsalted butter. I live in Canada in Quebec and have looked everywhere for this kind of butter but to no avail. Is there something I can substitute? Would appreciate it. Thanks Sandra
Wendi Spraker says
Yes. Just use regular butter. If you have unsalted butter - great! If not, just taste the tomato gravy before adding any salt. Same goes for any of my recipes. 🙂 Thanks for asking and Thank you for visiting!!
Moxie says
Ate all the time growing up - same recipe - yum!
Susanne says
It tastes great but I was wondering if I did something wrong because it didn't take NEARLY 2.5 hours to make this. It was more like 20 minutes. Did I miss something?
Wendi Spraker says
Two and a half hours??? Something isn't right - I'll get back with you. I recently changed to a new recipe card here on the site and that might have not converted correctly.
Mark says
Yes I noticed that too, 30 min prep & 2hrs cooking, total time 2.5 hrs!
Wendi Spraker says
Obviously, there is a mistake. Thanks. Fixing it now.
Dwanna Davis says
When I make mine, I don't use the cheese and I cook a pound of bacon till its done. Then I crumble it up and put it in my gravy... you should try it because like you, I love the clumpy tomato pieces... Just thought I would share this with you... it really adds a whole new WOW to it 🙂
Wendi Spraker says
Dwanna! That sounds TERRIFIC!! I'm definitely going to have to try it your way! What could be better than bacon in your tomato gravy?? UMMMMMM...... NOTHING! 🙂
Michele Moore says
@Wendi Spraker, my spoon!
Deidre J Sowerby says
Wow! I can't tell you how many people never heard of tomato gravy lol! This recipe is a little fancier than what I had, my family never made it but my friend's grandfather made it all the time. He just used tomatoes (home canned) and flour and bacon or sausage grease. I would try your recipe...But it was my understanding that this was made by people who were pretty poor, possibly made up in the war where everyone was pretty poor and food was rationed. I just think this. I think I will try to find the history of it.
Anyway...Everyone should try it at least once. It's unreal yummy!!
Wendi Spraker says
Hi Deidre! It's WONDERFUL!! Thank you for sharing about your friends grandfather. It's crazy how good this stuff is, honestly. Now that I'm thinking about it - I believe I'll make some for dinner tomorrow. 🙂
Debbie says
Growing up my mom always made tomato gravy. We always had it with meatloaf, mashed potatoes,green beans and biscuits. It was delicious. I haven' had it in a long time because I am not a very good gravy maker. I have a meatloaf, green beans and biscuits in the freezer. I am going to thaw them, pick up some potatoes and make the tomato gravy for Sunday lunch. Mum can't wait. Thanks for sharing this recipe and bring back my childhood memories. Can' wait for Sunday lunch. I'm rating this 5 stars because I know it is delicious.
Wendi Spraker says
Awwww. Debbie - that is soo nice and I am so happy that this inspired you to cook Sunday dinner, I know it was delicious. That is EXACTLY why I started writing this blog. Thank you for letting me know. I hope that you shared lots of terrific memories with your mom while cooking. That's what it is all about. Thanks for sharing!
Darla says
What size can of tomatoes do I use?
Wendi Spraker says
Hi Darla. Thanks for asking! As soon as I am back home I will specify in the recipe. They are the standard size veggie can 14.5 oz. not the huge cans - which I think are 24 oz or something of that nature. Hope that helps. Let me know how it turns out.