A light cream thickens tomato gravy, a classic Southern comfort food. It pairs well with buttermilk biscuits, makes a delicious down-home breakfast, or complements meatloaf. You’ll love the creamy texture and savory flavor of this old-fashioned breakfast.
Equipment for Making Tomato Gravy at Home
Ingredients:
- 2 tbsp Bacon fat
- 1 medium Onion (diced)
- 1 clove Garlic (minced)
- 2 tbsp All-purpose flour
- 14.5 oz Canned whole peeled tomatoes with their juice
- 2 sprigs Fresh thyme
- 1⁄4 tbsp Salt
- 1⁄4 tbsp Ground black pepper
- 1 tbsp Butter
- 1⁄4 cup Milk (or cream)
Instructions:
- Heat the bacon fat in a skillet over medium-high heat.
- Add the onion and cook, stirring frequently, until soft.
- Add the minced garlic and cook, stirring, for an additional minute or two.
- Sprinkle with the flour and cook, stirring constantly, for 2-3 minutes.
- Add the tomatoes with their juice. Break the tomatoes up with a spoon or potato masher. After bringing the mixture to a boil, lower the heat to medium-low.
- Add the thyme leaves, salt, and pepper and continue cooking at a simmer for 5–6 minutes.
- After turning off the skillet, add butter and milk or cream.
- Serve over hot split biscuits topped with an over-easy or poached egg and a side of bacon or ham.
Note:
- Thyme, butter, and cream are not traditional ingredients in tomato gravy. If you want a strictly traditional recipe, just leave those out.
- To use fresh tomatoes, substitute about 4 or 5 peeled, fresh tomatoes (depending on size) in place of the canned.
- You can store leftovers in the fridge for 4-5 days in an airtight container.
- To freeze, cook the recipe through the last step but don’t add the butter and cream. Let it cool to room-temperature, and then transfer it to a freezer-safe container. When you’re ready to use it, let it thaw, reheat it on the stovetop, add the cream and butter, and serve.
Tomato Gravy Recipe
Description
A light roux thickens tomato gravy, a classic Southern comfort food. It pairs well with buttermilk biscuits, makes a delicious down-home breakfast, or complements meatloaf. You’ll love the creamy texture and savory flavor of this old-fashioned breakfast.
Ingredients
Cooking Mode Disabled
Instructions
Video
-
Heat the bacon fat in a skillet over medium-high heat.
-
Add the onion and cook, stirring frequently, until soft.
-
Add the minced garlic and cook, stirring, for an additional minute or two.
-
Sprinkle with the flour and cook, stirring constantly, for 2-3 minutes.
-
Add the tomatoes with their juice. Break the tomatoes up with a spoon or potato masher. After bringing the mixture to a boil, lower the heat to medium-low.
-
Add the thyme leaves, salt, and pepper and continue cooking at a simmer for 5–6 minutes.
-
After turning off the skillet, add butter and milk or cream.
-
Serve over hot split biscuits topped with an over-easy or poached egg and a side of bacon or ham.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 125kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Trans Fat 1g
- Cholesterol 11mg4%
- Sodium 320mg14%
- Potassium 267mg8%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 2g4%
- Vitamin A 213 IU
- Vitamin C 13 mg
- Calcium 61 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Thyme, butter, and cream are not traditional ingredients in tomato gravy. If you want a strictly traditional recipe, just leave those out.
- To use fresh tomatoes, substitute about 4 or 5 peeled, fresh tomatoes (depending on size) in place of the canned.
- You can store leftovers in the fridge for 4-5 days in an airtight container.
- To freeze, cook the recipe through the last step but don’t add the butter and cream. Let it cool to room-temperature, and then transfer it to a freezer-safe container. When you’re ready to use it, let it thaw, reheat it on the stovetop, add the cream and butter, and serve.
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