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Tomato Gravy (Southern USA)

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Tomato Gravy
Tomato Gravy

Tomato Gravy (Southern USA)

Tomato and bacon are a culinary match made in Heaven, and tomato gravy is the perfect way to make use of the drippings from a fresh batch of bacon. Slather it on buttermilk biscuits, cheese grits or pretty much anything else, and take pride in the fact that you managed to make a gravy out of vegetables.
Cook Time 20 minutes
Total Time 20 minutes
Course Breakfast, Sauce
Cuisine American
Servings 4 Cups

Equipment

  • Whisk
  • Normal Kitchen Utensils

Ingredients
  

  • 1/4 C Bacon Grease Or Butter
  • 1 C Chicken Broth
  • 1/2 C Milk Or More Broth
  • 1/4 C Flour
  • 1 Can Diced Tomatoes 14.5 oz.
  • 2 Tbsp Tomato Paste (Optional) but Highly Recommended
  • Salt and Pepper to Taste

Instructions
 

  • Heat your bacon grease in a sauce pan over medium/high heat. Ideally, you would make this gravy right after frying a batch of bacon. If that is the case, cook it in the same pan, so you can get all those crispy bits left over from the bacon.
    1/4 C Bacon Grease
  • Add the flour to the grease to start a roux. Cook about 10 minutes, whisking constantly, until the roux takes on a color similar to peanut butter.
    1/4 C Flour
  • Add the canned tomatoes, including the juice. The roux should start thickening almost instantly.
    1 Can Diced Tomatoes
  • Slowly whisk in the broth until evenly incorporated.
    1 C Chicken Broth
  • Whisk in the milk (or extra broth) and (optional) tomato paste.
    1/2 C Milk, 2 Tbsp Tomato Paste
  • Heat until bubbling and turn off the heat. Season with salt and pepper to taste and serve.
    Salt and Pepper to Taste
Keyword Gravy, Southern, Tomato

I am not going to lie, this gravy goes pretty well on some hot ravioli or tortellini. And rice.