Tomato Gravy Recipe

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

• Skillet

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.