Old Fashioned Tomato Gravy
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Old Fashioned Tomato Gravy is an southern recipe made with tomatoes, bacon drippings and chicken broth. It tastes amazing over homemade biscuits and is a favorite breakfast staple in the south!
Why You'll Love This Recipe
What is Tomato Gravy?
If you've never tasted old fashioned tomato gravy, you're definitely missing out on southern comfort food at its finest. This is a totally different gravy recipe that gets its extra flavor from meat drippings like sausage, country ham or bacon.
If it's your first time trying this southern recipe, you'll find it tastes like a cross between tomato sauce and Southern White Gravy. But, it's nothing like the Italian sauce that you eat with pasta. The bacon grease adds a smoky flavor that is definitely not Italian!
Ingredient Notes
This southern tomato gravy recipe is rich, savory and flavorful. It's one of those vintage recipes that sticks to your ribs, especially when served over homemade biscuits or rice.
See recipe card for quantities.
- fresh tomatoes - substitute canned tomatoes if desired
- minced garlic - or use garlic powder
- onion powder - or chop up a small onion
- salt - only need a small amount
- black pepper - gives the sauce great flavor
- bacon fat - fry 6 slices of bacon, or use butter
- all purpose flour - to bind the gravy together
- chicken broth - can use chicken stock or water if preferred
- heavy cream - just a splash of cream or whole milk will do
What Readers Say:
"This recipe takes me back to my Grandma's kitchen! She used to make tomato gravy in a big cast iron skillet that would sit on the stove all day. Whenever we got hungry, she'd ladle a big spoonful of gravy over buttermilk biscuits and make it a meal."
Kara simpson
How to Make Tomato Gravy
If you've made sausage or bacon gravy, you'll be using the same method in this recipe. But, first it's time to chop and cook the tomatoes.
Cook Tomatoes
Slice fresh tomatoes and add to a food processor or blender. Pulse a few times until they are still chunky, or just chop them up if you like. Add to a skillet or saucepan with salt, black pepper, onion powder and garlic.
Simmer for at least 15 minutes until cooked down, but still full of liquid. Set aside while you make a roux.
Make a Roux
Add 3 tablespoons of bacon or sausage grease to a cast iron skillet. Stir in 3 tablespoons of flour.
Cook flour over medium heat for 1 minute until absorbed by the drippings. Stir constantly.
Pour chicken broth into the skillet and turn up the temperature to medium-high heat.
Stir constantly until all lumps are gone and gravy begins to thicken.
Adding the Tomatoes
Turn heat down and add stewed tomatoes. Stir well until recipe is thick enough to spread over biscuits.
Add a dash of cream and mix well.
Taste the gravy and add a dash of salt and pepper if needed. Spoon over hot buttermilk biscuits, rice or mashed potatoes.
Recipe FAQS
Absolutely! Its origins are in the deep south where folks found a way to make use of garden tomatoes that were over-ripe. It also used bacon grease and flour that southern cooks already had on hand. It was an inexpensive way to create a hearty meal that could be served with fried okra and boiled squash from the garden.
Yes and no. This gravy recipe is a sauce, but it's definitely not the same as an Italian tomato sauce that's eaten with spaghetti. Since it contains flour, it's thicker and more dense than other tomato sauce recipes.
Make sure you add 3 tablespoons of flour to 3 tablespoons of bacon fat. Cook over medium heat and stir in 1 cup of stock. Allow this mixture to cook until it is bubbly and it will thicken while cooking. If it's still too thin, make a slurry of 1 tablespoon of flour mixed with 1 tablespoon of water and add it to the gravy. Continue to cook until thickened.
What to Serve with Tomato Gravy
Old fashioned tomato gravy is delicious over white rice, pasta or giant cathead biscuits! Here are a few other dishes to serve alongside this southern treat...
- Cornbread: White Lily cornbread - slice cornbread and slather gravy on both sides
- Grits: cheese grits - taste amazing with gravy on top
- Biscuits: hot buttermilk biscuits - the perfect breakfast treat
- Mashed Potatoes: garlic mashed potatoes - a great side with any meal
- Meatloaf: smoked meatloaf - use this southern tomato gravy recipe instead of ketchup
- Casseroles: hash brown potato casserole - a favorite cheesy potato dish
- Okra: pan fried okra - tastes great alongside biscuits and gravy
- Squash: the best squash casserole - goes well with this recipe
Variations
Keep in mind that any changes will be a deviation from the simple tomato gravy recipe that's authentic. But, it's fun to make it your own!
- Include fresh herbs like rosemary, parsley and thyme to change the flavor.
- Add green peppers or onions to the tomatoes while they are cooking.
- Use canned tomatoes instead of fresh if desired.
- If bacon grease is not available, butter is a great substitute.
Storage & Freezing
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. To freeze, pour into an airtight container and freeze for up to 3 months.
When ready to eat, defrost gravy in the microwave or place frozen container in the refrigerator to thaw overnight. Heat in a skillet until bubbly.
Handy Tips
- Make sure to cook the flour and bacon grease at least 1 minute before adding chicken broth. This gets rid of the raw flour taste.
- Stir constantly while making gravy for best results.
- Season the tomatoes while they are cooking. Chicken broth contains salt, so be careful not to add too much sodium.
More Tomato Recipes
Sometimes an old-fashioned recipe is exactly what you need to bring back memories of days gone by. Try these other vintage dishes that are sure to please!
Recipe Card
Old Fashioned Tomato Gravy
*See notes in blog post for detailed tips, photos and instructions.
Equipment
Ingredients
TOMATOES
- 2 large red ripe tomatoes (or 14.5 ounce can diced tomatoes)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder (optional)
- ½ teaspoon minced garlic (optional)
ROUX
- 3 Tablespoons bacon grease
- 3 Tablespoons all-purpose flour
- 1 cup chicken broth
- salt and pepper to taste
- 2 Tablespoons heavy cream (or milk)
Instructions
TOMATOES
- Slice fresh tomatoes (unpeeled) and add to a food processor or blender.
- Pulse a few times until tomatoes are still chunky, or just chop up them up if you don't have a blender or food processor.
- Add tomatoes to a skillet or saucepan with salt, black pepper, onion powder and garlic.
- Stir and simmer for at least 15 minutes until cooked down, but still full of liquid. Set aside while you make a roux.
ROUX
- Add bacon or sausage grease to a cast iron skillet.
- Stir in flour. Cook flour over medium heat for 1 minute until absorbed by the drippings. Stir constantly.
- Pour chicken broth into the skillet and turn up the temperature to medium-high heat.
- Stir constantly until all lumps are gone and gravy begins to thicken.
- Turn heat down and add stewed tomatoes. Stir well until recipe is thick enough to spread over biscuits.
- Add a dash of cream and mix well.
- Taste the gravy and add a dash of salt and pepper if needed. Spoon over hot buttermilk biscuits, rice or mashed potatoes.
Notes
- Make sure to cook the flour and bacon grease at least 1 minute before adding chicken broth. This gets rid of the raw flour taste.
- Stir constantly while making gravy for best results.
- Season the tomatoes while they are cooking. Chicken broth contains extra salt, so be careful not to add too much sodium.
Nutrition
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review!
I use to help my Nanny make this. I still make it today. It's one of my very favorite gravies!
Thank you Libby! I'm so happy to hear how much you like tomato gravy! 🙂
I made this for the first time with some fresh East Texas tomatoes and it was to die for! Absolutely delicious! I was afraid it would taste like tomato sauce for spaghetti, but the bacon flavor really makes this super delish! I served mine over biscuits, too! Thank you!
Perfect! So glad you loved it! 🙂
This recipe takes me back to my Grandma’s kitchen! She used to make tomato gravy in a big cast iron skillet that would sit on the stove all day. Whenever we got hungry, she’d ladle a big spoonful of gravy over buttermilk biscuits and make it a meal.