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4.92 from 25 votes

Southern Tomato Gravy

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Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Side
Cuisine: American
Keyword: Tomato gravy, southern tomato gravy
Servings: 6
Calories: 220kcal

Ingredients

  • 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

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 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.

Video

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 1/2 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

Calories: 220kcal