Savor this luscious and tangy gravy on a classic Southern breakfast like biscuits, or enjoy it as a dip with bread for an appetizer.
Since moving to South Carolina, I’ve learned a lot about Southern cuisine. I currently live in a comfort food haven, so I’m inspired to find the most iconic recipes around. Tomato gravy is one of these, although it’s not something I’ve seen at any of the local restaurants I’ve been to. Rather, it’s a mysterious recipe that seems to float around between families, typically spread by word of mouth rather than menus.
Tomato gravy is a delicious twist on classic tomato sauce. It’s thick, smooth, and a little tangy—the perfect complement to pour over savory mains like biscuits or shrimp and grits. Although I used to be afraid of making gravy because it seemed like a chemistry project, this recipe makes it super simple. You don’t need to be a potions master to make a rich and smooth gravy like this one, especially when the ingredients are so readily available at the grocery store.
So, while at first it seemed strange to a Yankee like me, tomato gravy is now a dish that I search for when going out—and can easily make at home.
The many ways to use tomato gravy
If you’re unfamiliar with tomato gravy, you might be wondering what it can be used for. Well, for a start, biscuits and tomato gravy are a classic Southern combination. It’s also good drizzled over grits, polenta, and mashed potatoes, or served alongside corn bread for dipping. If pork chops or meatloaf are on the menu, try a little tomato gravy on the side, or at breakfast, serve some with your fried or scrambled eggs.
How do I store leftovers?
Make sure your leftover tomato gravy has cooled completely to room temperature, and then transfer it to an airtight container or jar. Refrigerate it for 3-4 days, or freeze it in a freezer-safe container for 2-3 months. Let it thaw in the fridge overnight before heating it up in a pot on the stove, stirring occasionally. Once it’s warm, incorporate it into your desired meal.
Similar recipes to try
Okay, so tomato gravy is especially great as a topping, but what if you want to enjoy the simple splendor of tomato soup? Then I recommend this Healthy Roasted Tomato-Basil Soup, packed with fresh veggies and blended to smooth perfection. Paired with a grilled cheese, this is a classic lunch that many Americans—myself included—have favored since childhood. On the other hand, if you’re more of a pasta person, then check out this Keto Tomato Sauce, ideal for jazzing up your low-carb spaghetti or lasagna. Last but not least, if you prefer your tomatoes raw instead of cooked, then enjoy the simple yet gorgeous Greek Salad or a Quinoa Bowl.
Tomato Gravy
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1 1/4 cups low-sodium chicken broth or vegetable broth
- 1 can diced tomatoes with juice (14.5 ounces)
- 1/4 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat the vegetable oil in a skillet over medium heat. Sprinkle in the flour and whisk constantly until the mixture turns light brown and smells nutty, about 2-3 minutes.
- Slowly whisk in the low-sodium chicken broth until smooth. Stir in the diced tomatoes with their juice, then add sugar, salt, garlic powder, and pepper.
- Allow the mixture to simmer over medium heat, stirring frequently, until the gravy thickens to your liking, about 5 minutes. If it becomes too thick, add a splash or two more of broth to thin it.
- Remove from heat and serve hot over biscuits, grits, or your choice of side.
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