I’ve often pondered that age old question of whether you’d want to know when you’d die if the ability to do so existed. On one hand, you’d be able to do the things you’ve always wanted to do because you’d know just how numbered your days were. On the other you’d might spend each day fretting, realizing your time was quickly fleeting.
Well, folks, the truth is… your timer has been set. Your days are numbered. And while there’s no way to know exactly how many you have left, when this one ends, you’ll be one day closer to that timer ringing.
On the same program, they were talking about a philosopher named Alan Watts. I didn’t catch much of what they were saying about him. I was in drop off line at school and was trying to pay more attention to my sweet boy than the radio, but I caught his name and looked him up when I got to the test kitchen this morning. Admittedly, I know very little about his philosophy except for one idea that caught my attention.
We hear so many times that when we consider life, it should be about the journey, not the destination. And while there’s some truth to it, Watts argues that it’s not really about the journey either. The journey – the travel – is really always about getting to wherever we’re going. And we’re constantly creating quicker, more efficient ways to get there so we can enjoy more time wherever “there” is. Most trips are really more about the destination than the whole “getting there” thing. So thinking of life as a journey isn’t really the right analogy.
Watts suggests that we look at life as if it were music or dancing. It’s not about getting through it, it’s about enjoying it while it lasts. We don’t play a song and hope it rushes through to the end. We don’t pick a spot to end up at when we’re dancing and work our way to get there. We enjoy each of these things as they’re happening. We take them in. We listen and step with intent. Music is an experience. Dancing is an experience. They aren’t tasks to accomplish a goal. They’re about the acts themselves.
Again, your timer has been set. Are you going to rush through life to get to the end or are you going to enjoy each and every note and step on the way. When the timer rings, what’s left?
Start the music. Take the first step.
The tangy, savory topping is perfect for homemade biscuits, scrambled eggs, you name it! I even love it poured over cheese grits – think shrimp and grits, too.
And while you don’t have a stock of my Nana’s canned tomatoes, I’ve fixed this recipe up where it will work just perfectly with a can of tomatoes from the store. Also, many folks remember this dish made with water as the liquid. And while that works just fine, chicken broth gives you a whole other dimension of flavor. Y’all enjoy!
Southern Tomato Gravy
Ingredients
- 3 tablespoons fat (vegetable oil, shortening, bacon grease, or rendered sausage fat)
- 3 tablespoons all-purpose flour
- 1 1/3 cups chicken broth/stock
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a skillet over medium heat, whisk the flour into the warm fat. Cook, stirring constantly, until the flour just starts to brown and smells nutty. Slowly whisk in the chicken broth and stir until smooth. Add the undrained tomatoes. Add salt and pepper to taste. Cook until thickened - about 5 minutes, stirring very frequently. Serve hot over biscuits, grits, etc.
Notes
Julia Mason says
My mother never thickened her tomato gravy. It was just sauteed onion and green pepper in a little bacon grease and the can of whole tomatoes went in and were broken up. That was served over rice.
She has been gone since 2003, but boy can I remember her cooking. She was a great cook.
Stacey says
That sounds amazing!!
Peggy says
I always do tomato gravy over rice when I make salmon patties. Never thought of putting over a biscuit or grits. I will have to try. I like the chicken broth idea. I just use flour and grease to make the roux then pour tomatoes in it and stir. I bet the chicken broth gives it a creamier texture. Thanks for the advice.
Toni Schreckenghost Glenn says
I’m a Yankee, don’t shoot, now living in NC, so when y’all started talking tomato gravy, I’m thinking Spaghetti sauce, to say my mind has just been blown is an understatement.
Originally from NJ, Army sent us to NC in 98, Texas in 06, Netherlands in 09, Colorado in 11 and was Medically separated in 13 so we decided to comeback to NC,
Stacey says
Well, I sure hope you’ll give this a try!
Jen says
Yankee Tomato Gravy
3 large onions (cut into 1/2 to 1-inch chunks)
1 tablespoon + 1 teaspoon garlic powder
6 cans (28 oz) stewed tomatoes
2 lbs. bacon (cut into pieces)
½ cup soy sauce
1 cup Worcestershire Sauce
1/4 cup Red Hot Sauce
1/4 cup sugar
5 teaspoons black Pepper
3/4 cup bacon Grease
3/4 cup flour
Brown bacon (save the grease). Cut onion into 1/2 to 1 inch cubes and sauté in the bacon grease until soft. Take onion out the pan and leave in 3/4 cup of the bacon grease. Add in the flour and pepper and cook. Have to cook the flour mixture a little so it does not taste like paste. Put everything else back into the pan and cook. Serve with biscuits and scrambled eggs.
Stacey says
Interesting! Thanks for sharing, Jen!
Stacey says
It’s amazing on hot biscuits and grits! Most old school recipes use just water, but I think the chicken broth adds some depth of flavor and kicks it up a notch or two.
Alene says
I make my tomato gravy same as you. I love it on grits or biscuits or both
Nana says
I know this as creamed tomatoes and I eat it at breakfast over toast.
Stacey says
It’s delicious, right??
Rosy Cook says
I’m making some right now. Tomato gravy and biscuits is one of my favorite meals.
Stacey says
Yum!!
Helen Bobbitt says
Made tomato gravy with my grandmother everytime we were having hot sausage patties for breakfast. The sweet tomato gravy with the savory sausage served over homemade buttermilk biscuits is a feast. Brings back wonderful memories of another lifetime over 50 years ago.
Stacey says
Thanks for sharing that sweet memory!
Trish in VA says
“Again, your timer has been set. Are you going to rush through life to get to the end or are you going to enjoy each and every note and step on the way. When the timer rings, what’s left?
Start the music. Take the first step.”
Oh goodness. This resonated so strongly with me that it brought tears to my eyes. Thank you for sharing this.
And thank you also for the recipe.
Stacey says
Big hugs your way!
Amy says
Thank You for this post. I just turned 57 recently and am having a hard time with the “aging” thing. Had a lot of loss in family and friends in the last few years and this really helped. It’s ALL in God’s time.
Never had tomato gravy but it sounds good. Maybe even a good start to a winter tomato soup. (with grilled cheese, of course!)
Stacey says
I’m so happy to hear my words helped. The truth is that our lives are quickly flying by regardless of how we look at it. We’ve got to make the best of each day.
Rhonda says
We always had/have tomato gravy over corn bread with our evening meal. Always a favorite with black eyed peas and fried potatoes. Thank you Mom for teaching us the greatest gravy ever!
Stacey says
It’s just hard to beat and it’s good on everything!
Tammy Brabham says
Rhonda,
Oh my goodness, now that just sounds absolutely delicious!!!!!
One of my favorite meals is navy beans seasoned with some ham, fried potatoes with onions and homemade biscuits!!!! My mom usually cooks that for my birthday every year and it’s always the best!!!! I think this gravy would be the icing on the cake to go with my birthday meal though!!! I also love black eye peas too, so your meal sounds just as great!!!!
If you like black eye peas as much as I do, give this soup a try and add a can or 2 of diced tomatoes, it’s one of my favorite soups and it’s delicious!!!!
https://palatablepastime.com/2013/10/13/spicy-black-eyed-pea-soup/amp/
Wayne Cash says
Everyone I know here in Virginia uses milk instead of children broth. Can’t believe nobody commented on this.
Stacey says
Commented on what?
Cindy Davis says
I’ve never used chicken broth in my tomato gravy
Stacey says
Maybe it’s time to give it a try? 🙂
JOHN D CATES says
I was always taught to use milk because my granny made it that way. I also use freshly sliced tomatoes which I cook until they’re falling apart soft before adding the flour for the roux and then I add the milk and stir constantly until desired consistency is reached. Sometimes I need to add a little more milk to get the right consistency. I always cook the melted butter with a little salt and pepper and then add the tomatoes and salt and pepper to taste. Be careful not to get it too salty though. The order for the ingredients is: butter, salt, pepper, tomatoes, salt and salt and pepper to taste, flour and milk.
Brings back wonderful memories and I still make it sometimes. It is great with biscuits,cornbread, rice, grits,etc.
Cheryl says
Hehe Children Broth!!!! Made my day, I needed a good giggle
Stacey says
🙂
Patricia Shriver says
I always have it with meatloaf and put it on the mashed potatoes.
Stacey says
Sounds great!!
Betty Burgin says
My mother always poured tomato juice around meatloaf about halfway before the finish then when done thicken it and made gravy for the meatloaf and mashed potatoes . This recipe I shall try also.
Jamie Renee says
I just googled “what to serve tomato gravy with” and this response is perfect. This whole blog post is perfect. I happened to make this yesterday with a handful of Parmesan cheese thrown in. I use milk and chicken bullion. I served it over scratch made cheddar pepper biscuits that I made with Dukes mayonnaise, flour and a little bit of cornmeal for a crunch. OH MY GOSH ITS GOOD!
But tonight we are having meatloaf. I was wondering how the leftover gravy would be served with that!
Stacey says
This SOUNDS amazing! And YES, tomato gravy on meatloaf is delicious!
Charlotte Patterson says
I grew up on tomato gravy, and my daughter will not eat tomatoes, but loves tomato gravy. In fact, even brought she is 42, she would be highly upset if we don’t have biscuits, tomato gravy, and bacon for Christmas breakfast! Mother made it with home canned tomato juice if we had it. If not, I’ve seen her use it with tomato paste and water. I make it with tomato juice from the store, but it doesn’t have the acid kick of fresh tomatoes and is more concentrated, so I add water to thin it some and a dash of vinegar. My aunt made it with diced fresh tomatoes. No matter how you make it, tomato gravy is awesome!!!!
Stacey says
I couldn’t agree more! Thanks for sharing, Charlotte!
Lisa Scott says
Tomato Gravy is a welcome family treat that we had every Christmas morning. I love it so much! My mother in law gets up early on Christmas morning to make sausage & sausage gravy, country ham, deer steak and gravy and tomato gravy. All with boiled eggs, biscuits and cooked apples from her tree! I have always wanted to know how to make it. Thank you very much!
Stacey says
I sure hope you’ll enjoy it!!
Joe Naumowicz says
My Christmas ham gravy.
If you really like a sweet spice ham gravy just like my mom made every year at christmas time was the absolute best.
Mom grew up in bavaria.so this is a great recipe.
Ingerdients:
First you take a good amount of ham drippings.
Add half cup ginger ale
Half cup red fruit punch
Half cup brown sugar
Half cup butter
One tablespoon ground cloves
First in a sauce pan med heat on stove
Melt butter in sauce pan
Add brn sugar stir til melted
Add ginger ale and fruit punch
Add ham drippings.
Keep stirring and
Add ground cloves
Stir until starts to lightly bubble
Or til gravy thickens.
I usually add a forkful of cornstarch in small amount of cold water to gravy to make it thicken. Check flavor if you wwant more clove taste add a little at a time to your taste
If you want sweeter add small amounts of fruit punch and brown sugar.
This gravy only takes approx 5 to 7 mins to be ready
You can serve this on your ham and its a fantastic gravy for your mashed potatoes.
Enjoy
Stacey says
Sounds great! Thanks for sharing!
Samuel says
You stupid b****. What does this have to do with tomato gravy? At least have a button to skip to the recipe. Nobody wants to hear about your early morning musings, or wants to skip over them to get to what they’re really looking for. I’m so sick of people turning recipes into f*****g blog posts.
Stacey says
Oh, Sam. You’re true character is showing. And it doesn’t look very good on you. I’ve censored your language – because we have nice folks and kids around here that don’t need to be subjected to that – but have left your comment so the rest of the world can see how you talk to folks who give you free recipes.
Linda Crawford says
Oh, my. Who is this dreadful person?
Stacey says
Who knows?? Hopefully he’s moved on.
Mary Alice says
So sorry you were talked to like that 😞. I’ll be praying for Sam. He must be a very sad person. Thank you so much for the recipe and what you shared about life, I loved them both!
Stacey says
Thanks so much, Alice!
Stacey says
And FYI: It’s my blog – that’s right, I said blog – and since you’re not paying to be here, I’ll do and share just how I please. Hope your day gets better from here on out!
Frances Hughes says
Go Stacey!
Stacey says
🙂
Jean Jean says
Good job! We don’t need trouble makers. So many of the blogs have gotten mean it’s nice to read about pleasant folks stories.
Stacey says
Thanks, Jean!!
Annette Rinehart says
Stacy, love the written out recipe for this. My mother made this for us when we were growing up, for breakfast or dinner. She added the cooked bacon broken up in it too.
She also added onions cooked into the tomatoes. We had it over toast. I have tried to re-create the way she made it, never quite right. This did the trick! Thanks!
Stacey says
So glad you enjoyed it, Annette!! The bacon sounds like a great addition!!
Vickie says
Stacey,
I enjoy your recipes and was delighted to see your tomato gravy recipe because it brought back good memories of my father-in-law making Sunday morning breakfast. He always cooked fatback and used the grease rendered from that as the oil for the tomato gravy. He didn’t use chicken stock/broth, but he used home canned tomatoes and he always added about 1/2 cup or so of beer as the gravy simmered.
Several years back while on vacation, my husband and I ate at a restaurant outside of Myrtle Beach. We had what was basically a low country boil for two and it was served with garlic bread and a “secret dipping sauce.” At first bite of the garlic bread dipped in the sauce, my husband remarked, “This tastes like something I’ve had before.” I responded, “It’s your dad’s tomato gravy!” We were pleasantly surprised to have it and I now make it as a dipping sauce for garlic bread on occasion, as well as making it for breakfast.
Thank you for your blog and for the delicious recipes that you’re willing to share with us!
Stacey says
Thanks so much, Vickie! And thanks for sharing that story!
Faith says
Is it okay to substitute water for the chicken broth or will it be kinda blah? Thank you for sharing the recipe I will give it a go and see if I can get it right lol!
Stacey says
You can. I know many folks who only use water. I just like the additional flavor that the broth adds.
GLENNA R. Mattiuz says
CAN THIS BE MADE THE NIGHT BEFORE AND WARMED UP?
Stacey says
I wouldn’t recommend it.
Freida Stallard says
My mom made ours with milk vs broth. And it was de-lic-i-ous over her biscuits that automatically popped open in the middle.. I miss that good ole country living. Thanks for the reminder.
Stacey says
Love seeing all these variations! Thanks for sharing!
Al Whitaker says
Grew up in Alabama and never even heard of tomato gravy but it sounds delicious! We usually enjoyed milk gravy, I guess you’d call it. Flour in some hot bacon grease, topped with milk and stirred until thick, salt and pepper. But Mom would always dice a fresh tomato when available and put that on her biscuits and top it off with her milk gravy. I’m 65 now but that’s still my favorite. Loved your story about life being a series of journeys to enjoy along your pathway. Thank you!
Stacey says
Sounds delicious! Thanks for sharing, Al!
Jewells says
I’ve never had tomato gravy before but I can’t wait to try it, mind you I’m the only tomato eater in my house lol so I’ll have it all to myself! Yum! My favorite gravy growing up has always been red eye or coffee gravy! Mom always made it when she made prk chops or ham steaks 🤤
Stacey says
Love me some red eye gravy!
Robert says
I had it once at breakfast on leftover grilled steaks from the night before. The steaks were cubed and warmed in a skillet with the tomato gravy. I can’t imagine a tastier way to have leftover steak.
Stacey says
YUM!
Charlotte says
ABSOLUTELY the most delicious gravy! My Mama made it fairly often as it was a family favorite. My sister makes it for special occasions now. Home canned tomatoes really make the best gravy. Thank you for sharing!
Stacey says
Of course!!
Amy Campbell says
Delicious! This is how I make it with my mother’s canned tomatoes! It’s a treat in our home served with fried venison. Not the healthiest meal, so we have it sparingly; about twice a year!!❤️
Stacey says
Everything in moderations, right??? Including moderation. 🙂
Linda says
Make tomato gravy with fresh tomatoes, butter/margarine, flour, salt, pepper and sugar (to cut the acid) and milk. I make it the way my Mom made it and her Mom, before that. Basically the same way you make chipped beef gravy, except for the salt, pepper and sugar. Delicious!
Stacey says
It’s so fun to see everyone’s different recipes!
Lydia says
This sounds like something my grandmother used to make but I’m not sure she called it tomato gravy for some reason. And I believe the recipe you posted is very close to what she did except at the very end she always poured in a small amount of carnation canned milk to give it a little extra richness. And I know she nearly always used sausage grease or bacon grease but if she was out of that she just used butter. She always had several cans of that canned milk in her pantry and she used it in a lot of her recipes. Thinking that probably today most of us cooks have half-and-half in the refrigerator instead of canned milk in the pantry. And pretty sure a splash of half-and-half at the end of your recipe would be absolutely delicious and I will be trying that. Thank you for the recipe.
Stacey says
Absolutely! A little half and half, heavy cream, or event the classic evaporated milk would be delicious!
Lynn says
My mom would make this & we would eat it with pancakes. So good.
Stacey says
I’ve never heard of eating it with pancake, but think this savory take on the classic would be amazing!
Connie Rogers says
I tried to give this a five start, but it wouldn’t let me. We always had tomato gravy growing up. I think I will use your recipe, but spice it up with a can of rotel (tomatoes with green chilies). It would be like a rancho sauce. Could be used on biscuits or enchiladas.
Stacey says
Sounds like a great substitution! Enjoy, Connie!
Tina says
RE: Samuel —
“Bless his heart!”
(and thank you for your divine recipes!)
Stacey says
You are so welcome, Tina!
jan davis says
I grew up eating tomato gravy. My mother was from NC..I make it with celery, onions, green pepper sauteed in butter. Depending what I have on hand, use fresh or canned tomatoes or both. I add water and a pinch of salt, italuan seasoning and a few spoonful of sugar. For thickening I use cornstarch dissolved in water. I serve it on buttered toast, rice, baked potatoes, or mac and cheese (my favorite). I cant wait to try your recipe, it sounds delicious. Thank you.
Stacey says
I sure hope you’ll enjoy it, Jan!
Betty Burgin says
My mom always poured tomato juice around the meatloaf for about 30 minutes at the end, I still do sometimes. Will try your recipe because it looks so good. Loved your blog today and you are so right. God has already allowed me twelve+ years beyond my allotted (according to the Bible) one more coming up very soon. I know where I’ll be at the end because at the end of the journey is God.
Stacey says
I sure hope it turns out GREAT for you, Betty! And happy early birthday!!
Susan Scott says
Real Southern Tomato Gravy is really only for biscuits, maybe grits. It’s not a “sauce”. Bacon grease is melted and heated . A large can of “stewed” tomatoes is added.,it can be cut up with a fork or knife while the tomatoes reduce. The reduction is important because it thickens the gravy. Constant stirring is required once it started cooking. Add a good bit of salt and pepper and that is all. No flour. If too thick a little water can be added. This is perfect Tomato Gravy.
Stacey says
Just because I make it different than you doesn’t make mine not real. The world would be quite boring if we all did things the same way, right?!?