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Home » Recipes » Breakfast

Southern Tomato Gravy and Setting the Timer

Stacey – September 18, 2018 – 194 Comments

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This morning on the way to school, the DJs were talking about a friend of theirs and what a great life she was living.  Because of a terminal illness, she had recently been given about a year and a half to live and was working hard to make the best of the time she had left.  One of them said it was like she had set a timer and knew she had so much stuff to do before her time ran out.

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.

Biscuit covered with Southern Tomato Gravy with homemade biscuits in backbround

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.

Biscuit covered with Southern Tomato Gravy

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Tomato Gravy has always been a breakfast staple in my family.  I can’t count the number of times I remember hearing that pop as my mom would open a jar of my grandmother’s homemade canned tomatoes to make it.

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!

Biscuit covered with Southern Tomato Gravy with homemade biscuits in backbround
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4.97 from 26 votes

Recipe Card

Southern Tomato Gravy

Course Breakfast, Sauce
Cuisine American
Total Time 15 minutes
Author Stacey Little | Southern Bite

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

You can substitute about 5 to 6 fresh diced tomatoes for the canned tomatoes in this recipe, but may need to add some additional chicken broth to reach the right consistency.  
Biscuit covered with Southern Tomato Gravy with homemade biscuits in backbround
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Stacey Little of Southern Bite

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  1. Nan

    February 2, 2023 at 7:32 pm

    I have not tried your Southern Tomato Gravy yet, but I grew up on tomato gravy! I have always loved it. If we didn’t have biscuits, we ate it on plain bread for breakfast, before going to school. My dad used to call it “poor man’s gravy”.
    I always used milk in mine, but I will be trying it with chicken broth. Both of my late husband’s loved my tomato gravy! I don’t cook much anymore since it is just me, but I do want to try your recipe. I also want to make your Pineapple Bunt Cake! I love anything with pineapple!
    Have you ever made Apricot Steak? My grandmother used to make it for me on my birthday. I never got her recipe, but I would really love to have some about now! It was so good and tender. She cooked it in her big black Dutch Oven.
    Thanks so much for your recipes!

    Reply
    • Stacey

      February 3, 2023 at 8:55 am

      Hi Nan! I’ve not heard of apricot steak, but I’ll certainly keep my eyes open for a recipe for you!

      Reply
  2. Carol E Basile

    January 16, 2023 at 2:16 pm

    Here in Southern New Jersey my grandmother fried the tomatoes added a mixture of melted butter and flour, milk, salt and pepper. She called it fried tomato milk gravy and served it on top of mashed potatoes or toast.

    Reply
    • Stacey

      January 17, 2023 at 8:42 am

      Love this twist!

      Reply
  3. Judith

    December 28, 2022 at 12:34 pm

    Brings back so many precious memories!!! Thank you.

    Reply
    • Stacey

      December 28, 2022 at 1:07 pm

      You’re so welcome, Judith!

      Reply
  4. brad boi

    December 25, 2022 at 4:03 am

    I used one pkg of browned lean jimmy dean sausage + one pkg of williams country gravy mix with sausage bits. great on biscuits, toast, cornbread and pancakes….hope you like:-)

    Reply
    • Stacey

      December 27, 2022 at 1:50 pm

      Yum!

      Reply
  5. Vivian Vandergriff

    December 13, 2022 at 6:33 pm

    In growing up my Mother always made tomato gravy when we had cornbread dressing. It is wonderful, so I will be making it for Christmas Day lunch. Can’t wait! Thank you for the recipe.

    Reply
    • Stacey

      December 14, 2022 at 10:41 am

      I’m going to have to try that! Thanks for sharing!

      Reply
  6. Sharon

    October 17, 2022 at 6:59 pm

    Last night I made a new recipe that had a cornbread base, but the cornbread base was dry. My husband said he thought tomatoes would make it better while I was thinking gravy would
    make it better. Immediately memories of tomato gravy came to mind. This recipe was really good! Thank you for sharing it. We enjoyed it with cheese and crumbled bacon on top of tomato gravy on top of the casserole. It made a huge improvement in the dish, and our dinner conversation was fun remembering how we ate tomato gravy as kids. Both of us had it over a biscuit.

    Reply
    • Stacey

      October 18, 2022 at 9:04 am

      This literally makes my heart smile! Thank you Sharon!

      Reply
  7. LaCresha

    October 2, 2022 at 9:22 pm

    Love the tomato gravy! I had it at a restaurant in town and hurried home to find me a recipe. You’re SO right!! That bacon grease — BAYBEE!!! It takes the recipe to new heights!

    Reply
    • Stacey

      October 3, 2022 at 10:13 am

      Everything is better with bacon grease!

      Reply
  8. Sherrie

    September 19, 2022 at 8:51 pm

    I’m a grandma and I’ve been making tomato gravy for as long as I can remember. I love it. I’ve also served it to so many younger ones who also loved it even though it didn’t sound tasty to them. But growing up with my grandparents, we were extremely poor but always ate good. Served with biscuits and even an occasional skillet of fried corn was a real treat.

    Reply
    • Stacey

      September 20, 2022 at 2:54 pm

      That sounds like an amazing idea of pairing it with corn!

      Reply
  9. Stephen Wilkerson

    July 24, 2022 at 12:28 pm

    I haven’t had tomato gravy since my grandma made it when I was little. We had a craving for it today and found this recipe. It tuned out amazing! I followed the directions and only added a few dashes of Worcestershire. I did cook on low for about 20 mins to get thick enough. So delicious and easy! Thank you!

    Reply
    • Stacey

      July 26, 2022 at 4:34 pm

      Awesome! Glad to hear you enjoyed it!

      Reply
  10. Pat

    March 9, 2022 at 8:08 am

    I am from a poor family of 8 and my mother made gravy from everything, ground beef to potatos inculding tomatos.
    Never had a recipe till now, with that being said I found something else to use instead of stock “Better Than Bouillon” roasted vegetable base. This gives the gravy a very good taste, a little goes a long way. Do not add salt without tasteing .

    Reply
    • Stacey

      March 9, 2022 at 4:14 pm

      I love adding “Better Than Bouillon” to all kinds of recipes.

      Reply
  11. Glenna Nail

    January 19, 2022 at 1:51 pm

    Forgot to add that I did add small amount of onions!

    Reply
  12. Glenna Nail

    January 19, 2022 at 1:50 pm

    Made your recipe for tomato gravy last week – my husband said it was the best tomato gravy I have ever made. He loves tomato gravy on rice and biscuits.

    Reply
    • Stacey

      January 20, 2022 at 7:25 pm

      Amazing!! I’m so happy to hear enjoyed it so well!

      Reply
  13. Paula Johnston

    August 15, 2021 at 10:11 am

    One of my favorite posts. I probably wouldn’t be a follower of Alan Watts, but so much of what he says makes sense. You picked out a great example of one of his philosophies for your readers to think about and consider. For instance, like your awesome recipes…..Every ingredient applies to the whole and makes it wonderful, but each has its own individual purpose and value to the end product. Like Living should be. Whew! All that to say this recipe brings back so many precious memories of the things my mother cooked and we loved. I had given up on making tomato gravy because of bad recipes people posted years ago. They never were ‘quite right’. This one is ‘very right’. You have got it Going-On, and many, many thanks for your KISS Method and sharing it.

    Reply
    • Stacey

      August 17, 2021 at 2:49 pm

      Awww! Thank you so much, Paula!!

      Reply
  14. Annie

    August 14, 2021 at 10:44 pm

    Re the clock ticking. As we get older, it seems to tick faster. If I am going tomorrow, I am having ice cream today.
    “You never know when the last time will be the last time” Got something to say just in case ?
    Thanks for the great recipes Stacey.

    Reply
    • Stacey

      August 17, 2021 at 2:51 pm

      This is 100% the truth! Thanks for sharing, Annie!

      Reply
  15. Helen

    August 13, 2021 at 11:10 am

    Here’s to the first “step”.
    Thank you Stacey

    Reply
    • Stacey

      August 17, 2021 at 2:53 pm

      Love that!

      Reply
  16. Charlotte Osborn

    August 12, 2021 at 6:45 pm

    My mother-in-law used to make tomato gravy and I never could get the hang of it. She did begin with bacon grease and she added a touch of chili powder to hers. She served it hot over torn lettuce as a salad and called it Wilted Lettuce Salad. I am not a fan of tomatoes, but I loved her special salad. I am 76 now and this is the first time I have seen a recipe for tomato gravy…I am thrilled to see so many ways to enjoy it from your readers. Thank you for sharing some southern history with us and your outlook on our numbered days. They are a gift to enjoy.

    Reply
    • Stacey

      August 17, 2021 at 2:55 pm

      Thank you, Charlotte! We’ve got a pretty great community here.

      Reply
  17. Josette Kool

    August 12, 2021 at 4:12 pm

    I absolutely love this spiritual nugget hidden within in a recipe. Totally AMAZING! Rock On My Brother!

    Reply
    • Stacey

      August 17, 2021 at 2:55 pm

      Thank you so much, Josette!

      Reply
  18. Judy Johnson

    June 3, 2021 at 7:50 am

    We always had tomato gravy over biscuits at my dad’s for Christmas. He always put some cayenne pepper in it. I tried making it one time without bacon grease and it just doesnt work. Wish I had some now!!

    Reply
    • Stacey

      June 3, 2021 at 9:26 am

      That bacon grease makes all the difference!

      Reply
  19. Stephen Caudill

    May 28, 2021 at 7:22 am

    in East Kentucky, we fry fatback dipped in cornmeal, and put tomato gravy over it,

    Reply
    • Stacey

      May 28, 2021 at 9:55 am

      And I am HERE for it! YUM!

      Reply
  20. Ander

    May 11, 2021 at 4:41 pm

    I am from southern Missouri and we never had tomato gravy but we ate stewed tomatoes and bread which sounds similar. Mom would cook onion in bacon grease, then add a quart of home canned tomatoes along with sugar and black pepper and cook it down. She saved stale bread in the freezer and she would tear up the stale bread into a bowl and pour the hot, thick tomatoes over it and mix it well. She usually served this with fish cakes and hominy. We couldn’t afford salmon back then, we always had fish cakes made with canned mackerel. I still can my own tomatoes and make this occasionally with salmon cakes but my grandchildren won’t even try it with bread but they will eat it over macaroni. I plan to make your tomato gravy recipe over biscuits and see if they will try that.

    Reply
    • Stacey

      May 12, 2021 at 9:16 am

      Thank you for sharing that, Ander! I hope they’ll give this one and try and enjoy it!

      Reply
  21. Frank

    May 6, 2021 at 5:42 pm

    I just turned 68 and am an avid cook. First time I heard about tomato gravy was on the Food channel, I honestly thought how disgusting–then I made it and definitely changed my mind. For the tomatoes, I used Rotel hot and I think it made one heck of a difference–great recipe—-Thanks

    Reply
    • Stacey

      May 6, 2021 at 7:45 pm

      Sounds great!

      Reply
  22. Melissa Nixon

    May 4, 2021 at 9:49 am

    Love tomato gravy, loved my mama’s, been making it for years…tried with chicken broth, game changer!…you are so right, we all have a timer going, count my blessings everyday…try to live a joyful life…love your blog!

    Reply
    • Stacey

      May 6, 2021 at 1:02 pm

      Thanks, Melissa!

      Reply
  23. Logan

    April 10, 2021 at 9:57 am

    Oh my God in heaven please get on with the recipe.

    Reply
    • Stacey

      April 12, 2021 at 11:38 am

      Your scrolling finger broker, too? Gracious folks!

      Reply
  24. Daniel

    April 5, 2021 at 6:59 pm

    Came for a recipe but was too depressed by the opening subject matter to continue. Seriously.

    Reply
    • Stacey

      April 6, 2021 at 10:48 am

      Is your scrolling finger broken? Life isn’t always unicorns and rainbows, but then that’s the point of the opening subject manner! You’ve been given a gift, use it wisely.

      Reply
  25. Carol

    November 28, 2020 at 12:14 am

    Hi Stacey! I’m loving your site. I’ve tried several of your recipes already & they were all hits. For some reason I started thinking about Mama’s tomato gravy today. I couldn’t remember exactly what she put in it, so I thought you might have a similar recipe & you didn’t disappoint! ???? Mom put onions in hers & instead of broth/stock, she used milk. She also started with butter sometimes. Anyway, I tried your recipe & it’s yummy too! I think next time I make tomato gravy, I’ll combine the two … adding onions & using milk. Thanks so much for sharing your wonderful recipes. They’re awesome!

    Reply
    • Stacey

      November 29, 2020 at 12:56 pm

      Yum,! That sounds delish! Thanks for sharing, Carol!

      Reply
  26. Sharon S. Batey

    May 19, 2020 at 5:22 am

    Precious memories Donna and Diane. Only those of us here pre Disney would know how “countryfied Deep South” Florida was. After 8 decades, we are still raising cattle and farming here. My husband is the 6th generation to own this ranch. Grits, greens, blackeyed peas, cornbread and Staceys Tomato Gravy make for some
    “fitten vituals”. This used to be called poor folks food, look where shrimp and grits are now. Thanks Stacey, I enjoy your site and your readers comments.
    Tony B.

    Reply
    • Stacey

      May 19, 2020 at 3:01 pm

      Thanks, Tony! So glad that you’ve enjoyed the site!

      Reply
  27. Brenda

    May 10, 2020 at 8:44 pm

    My Grandma made her tomato gravy with milk and so I. I’ll try chicken broth next time I make it.

    Reply
    • Stacey

      May 11, 2020 at 4:22 pm

      Hope you’ll love this version as well!

      Reply
  28. KeTina

    May 10, 2020 at 7:18 pm

    I accidentally came across this recipe only to find it was not an accident!! Thrilled to find it my mom used to make this for us I thought I’d never have it again!! Thank you for sharing!! We will be making it!!

    Reply
    • Stacey

      May 11, 2020 at 4:24 pm

      I sure hope it turns out great for you!!

      Reply
  29. Angel

    April 30, 2020 at 2:05 pm

    One of my favorites……………I even like to serve it with fried pork chops or quail over rice. Good, hot and thick with extra black pepper over biscuits with country ham or bacon for breakfast is heaven……….

    Reply
    • Stacey

      April 30, 2020 at 2:08 pm

      Oh wow! Sounds amazing over some fried pork chops!!

      Reply
  30. Diane Jackson

    April 25, 2020 at 4:01 am

    Growing up in St. Cloud Florida, rice and tomato gravy was always on our menu! When we had ham or pork chops my grandmother always made it for us!! My entire family now makes it for their children and we always use home canned tomatoes! Enjoyed your presentation and I have used this gravy on cauliflower rice and it’s also delicious!! Yum!!
    Diane

    Reply
    • Stacey

      April 27, 2020 at 9:23 am

      Such sweet memories! Love the idea of it on cauliflower rice, too!

      Reply
  31. rex butler

    April 23, 2020 at 11:00 am

    I had forgotten about tomato gravy until you posted the recipe a couple years ago. my grandmother and mother used to make it . but I showed the recipe to my wife and she said “I can make that”, and she did . We love it along with all your other ones you put out there. We buy the REAL grits from a country store in Tallahasse and love the gravy over those. Thanks for all you do, Rex

    Reply
    • Stacey

      April 23, 2020 at 1:41 pm

      Thanks, Rex! So glad to hear you’ve gotten some great use out of the recipe I share!

      Reply
  32. Donna

    April 21, 2020 at 12:48 am

    My mother-in- law was from central Florida, old Southern Florida, before Disney. Her mother died when she was a child so she had cooked most of her life. Country Florida food was totally different from my Tennessee ‘cuisine’, and I’d never even heard of Tomato gravy over rice. (Bacon grease, self-rising flour whisked in till a little color, salt & pepper, canned tomatoes broken up. Stir till thickened, serve over white rice). So much better than it sounds. She was a great cook…..miss her…

    Reply
    • Karen

      January 27, 2022 at 2:33 pm

      My mother was from Kenansville, Fl and poor folks. Her mother died when she was young but she had older sisters that cooked and tomato gravy was on the menu often. Aunt Lilly made the best biscuits.. of course all is from memory of an old 76 er now living in North Alabama. Love reading this blog.

      Reply
      • Stacey

        January 28, 2022 at 8:18 am

        Thanks so much, Karen!

        Reply
  33. Mary Ann

    April 19, 2020 at 9:03 pm

    I love your blog and all of your recipes. Reminds me of my mother and my grandmother’s cooking. We never had tomato gravy but I like your recipe and will be trying it very soon. My mother always made water gravy(she called it thickening gravy). Loved it over her hot buttermilk biscuits with sliced homegrown tomatoes. She also made cheese milk gravy every Christmas morning. A Christmas tradition I loved and miss to this day.

    Reply
    • Stacey

      April 20, 2020 at 11:55 am

      Love those sweet memories! Hope you love this tomato gravy!

      Reply
  34. Linda

    March 15, 2020 at 8:35 pm

    My mom used water instead of broth and serve d it over biscuits. My ex wanted it over rice but I found that to be rather bland. I’m wondering about beef broth instead of chicken broth or water. What do you think? BTW, I’m from just up the road from H’burg. I grew up in Laurel.

    Reply
    • Stacey

      March 17, 2020 at 11:09 am

      I think broth adds tons of favor but it’s all based on the broth itself. If it’s bland, it’s not going to add much to the gravy.

      Reply
  35. Shari

    February 17, 2020 at 9:41 pm

    I’m a Louisiana gal! Just want to thank you for this recipe. I make tomato gravy and biscuits every Sunday for my Dad since my Mom passed in 2009. I use milk in my recipe but I am going to try with the broth. It sounds amazing. I also use bacon grease and crumbled bacon in my recipe.

    Reply
    • Stacey

      February 19, 2020 at 12:55 pm

      Hope it turns out amazingly for you!

      Reply
    • David shields

      February 22, 2020 at 12:24 pm

      I use bacon geese flour brown the flour a little dark add can of whole tomatoes cut up add water salt n pepper stir and simmer until desired thickness pour over biscuits in 65 and that’s how my mom did it a southern gal from Hattiesburg miss

      Reply
      • Stacey

        February 24, 2020 at 11:02 am

        Yum!

        Reply
  36. Marshall Waddell

    February 5, 2020 at 10:16 pm

    Thanks for sharing this recipe, and thanks for the helpful comments. I just made my first batch and it tastes great! I used chicken flavor ‘Better than Bouillon’ and figured that with the salt it has (plus what amount might be in the bacon drippings), I’d not add any salt at the end, just pepper. Turned out fine.

    Reply
    • Stacey

      February 11, 2020 at 1:31 pm

      Wonderful! So glad it turned out great for you!!

      Reply
  37. THERESA

    December 13, 2019 at 1:01 pm

    I SUBSTITUTE THE BROTH WITH TOMATO JUICE AND POUR OVER HAMBURGER PATTIES

    Reply
    • Stacey

      December 13, 2019 at 2:32 pm

      YUM! Sounds amazing!

      Reply
  38. Judy

    December 12, 2019 at 1:34 pm

    Mama always had corn bread to go with tomato gravy and I loved it!! Sure would enjoy a pan of it now but I just cannot make it like she did.

    Reply
    • Stacey

      December 12, 2019 at 2:07 pm

      No matter how hard we try, we’ll just never be able to recreate those recipes from those that came before us.

      Reply
  39. Susan Scott

    November 16, 2019 at 6:04 pm

    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.

    Reply
    • Stacey

      November 18, 2019 at 12:49 pm

      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?!?

      Reply
  40. Betty Burgin

    October 28, 2019 at 6:51 am

    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.

    Reply
    • Stacey

      October 28, 2019 at 3:07 pm

      I sure hope it turns out GREAT for you, Betty! And happy early birthday!!

      Reply
  41. jan davis

    August 18, 2019 at 3:24 pm

    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.

    Reply
    • Stacey

      August 19, 2019 at 10:27 am

      I sure hope you’ll enjoy it, Jan!

      Reply
  42. Tina

    August 14, 2019 at 5:38 pm

    RE: Samuel —
    “Bless his heart!”

    (and thank you for your divine recipes!)

    Reply
    • Stacey

      August 14, 2019 at 7:49 pm

      You are so welcome, Tina!

      Reply
  43. Connie Rogers

    August 13, 2019 at 5:02 am

    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.

    Reply
    • Stacey

      August 14, 2019 at 7:53 pm

      Sounds like a great substitution! Enjoy, Connie!

      Reply
  44. Lynn

    August 12, 2019 at 9:22 pm

    My mom would make this & we would eat it with pancakes. So good.

    Reply
    • Stacey

      August 14, 2019 at 7:58 pm

      I’ve never heard of eating it with pancake, but think this savory take on the classic would be amazing!

      Reply
  45. Lydia

    August 12, 2019 at 11:09 am

    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.

    Reply
    • Stacey

      August 14, 2019 at 8:00 pm

      Absolutely! A little half and half, heavy cream, or event the classic evaporated milk would be delicious!

      Reply
  46. Linda

    June 1, 2019 at 1:53 pm

    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!

    Reply
    • Stacey

      June 3, 2019 at 9:23 am

      It’s so fun to see everyone’s different recipes!

      Reply
  47. Amy Campbell

    May 11, 2019 at 2:45 pm

    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!!❤️

    Reply
    • Stacey

      May 13, 2019 at 11:18 am

      Everything in moderations, right??? Including moderation. 🙂

      Reply
  48. Charlotte

    May 5, 2019 at 2:50 am

    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!

    Reply
    • Stacey

      May 7, 2019 at 1:50 pm

      Of course!!

      Reply
  49. Robert

    May 3, 2019 at 10:06 am

    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.

    Reply
    • Stacey

      May 4, 2019 at 2:42 pm

      YUM!

      Reply
  50. Jewells

    May 2, 2019 at 4:15 pm

    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 ????

    Reply
    • Stacey

      May 4, 2019 at 2:40 pm

      Love me some red eye gravy!

      Reply
  51. Al Whitaker

    May 1, 2019 at 9:35 pm

    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!

    Reply
    • Stacey

      May 2, 2019 at 1:54 pm

      Sounds delicious! Thanks for sharing, Al!

      Reply
  52. Freida Stallard

    May 1, 2019 at 8:57 pm

    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.

    Reply
    • Stacey

      May 2, 2019 at 1:54 pm

      Love seeing all these variations! Thanks for sharing!

      Reply
  53. GLENNA R. Mattiuz

    April 30, 2019 at 3:40 pm

    CAN THIS BE MADE THE NIGHT BEFORE AND WARMED UP?

    Reply
    • Stacey

      May 1, 2019 at 8:50 am

      I wouldn’t recommend it.

      Reply
      • Debbie Johnson

        February 21, 2020 at 5:13 pm

        Ive tried with left over TG but it’s just not the same.

        Reply
  54. Faith

    January 31, 2019 at 4:04 pm

    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!

    Reply
    • Stacey

      February 4, 2019 at 11:20 am

      You can. I know many folks who only use water. I just like the additional flavor that the broth adds.

      Reply
  55. Vickie

    January 25, 2019 at 4:08 pm

    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!

    Reply
    • Stacey

      January 28, 2019 at 9:26 am

      Thanks so much, Vickie! And thanks for sharing that story!

      Reply
  56. Annette Rinehart

    January 23, 2019 at 8:24 pm

    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!

    Reply
    • Stacey

      January 25, 2019 at 9:21 am

      So glad you enjoyed it, Annette!! The bacon sounds like a great addition!!

      Reply
  57. Samuel

    January 15, 2019 at 11:25 pm

    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.

    Reply
    • Stacey

      January 17, 2019 at 9:06 am

      Oh, Sam. Your 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.

      Reply
      • Linda Crawford

        July 21, 2019 at 8:51 pm

        Oh, my. Who is this dreadful person?

        Reply
        • Stacey

          July 22, 2019 at 11:00 am

          Who knows?? Hopefully he’s moved on.

          Reply
      • Mary Alice

        September 23, 2019 at 11:45 pm

        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!

        Reply
        • Stacey

          September 24, 2019 at 12:38 pm

          Thanks so much, Alice!

          Reply
    • Stacey

      January 17, 2019 at 9:08 am

      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!

      Reply
      • Frances Hughes

        April 29, 2019 at 4:57 pm

        Go Stacey!

        Reply
        • Stacey

          April 30, 2019 at 1:29 pm

          🙂

          Reply
      • Jean Jean

        May 31, 2019 at 9:17 pm

        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.

        Reply
        • Stacey

          June 3, 2019 at 9:23 am

          Thanks, Jean!!

          Reply
    • Jenn

      July 4, 2020 at 10:51 am

      Dear Samuel,
      I believe it would do you good to hear some Alan Watts! Bless your heart…

      Reply
    • Annie

      August 14, 2021 at 10:39 pm

      Samuel, that was really UGLY. Better get checked for Alzheimer’s.
      The people that come here are “like minded people” who love southern cooking and southern people like Stacey.

      Reply
  58. Joe Naumowicz

    December 14, 2018 at 4:00 pm

    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

    Reply
    • Stacey

      December 17, 2018 at 12:57 pm

      Sounds great! Thanks for sharing!

      Reply
  59. Lisa Scott

    September 24, 2018 at 3:41 pm

    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!

    Reply
    • Stacey

      September 25, 2018 at 3:35 pm

      I sure hope you’ll enjoy it!!

      Reply
  60. Charlotte Patterson

    September 24, 2018 at 12:15 pm

    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!!!!

    Reply
    • Stacey

      September 24, 2018 at 1:01 pm

      I couldn’t agree more! Thanks for sharing, Charlotte!

      Reply
  61. Patricia Shriver

    September 21, 2018 at 1:10 pm

    I always have it with meatloaf and put it on the mashed potatoes.

    Reply
    • Stacey

      September 24, 2018 at 8:43 am

      Sounds great!!

      Reply
      • Jodie Curtis

        July 8, 2020 at 4:56 pm

        That’s what I plan on doing today for supper tonight.
        Think I will use juicing from meatloaf Cutting up some tomatoes adding some sugar and then use it for gravy. Gonna use milk too for my gravy. Wish me luck. B

        Reply
        • Stacey

          July 9, 2020 at 2:28 pm

          Hope it turned out great for you!!

          Reply
        • Stacey

          July 13, 2020 at 3:26 pm

          Hope it turns out great for you!!

          Reply
          • Connie

            August 28, 2020 at 10:43 am

            Greetings!!
            Made my 3rd batch of tomato gravy last night. Using fresh tomatoes .. agree on the chicken broth takes it up a notch ….sitting here now eating some on mashed potatoes…????. We pretty much put it on everything ..last nigh was corn bread.. Now I need to hide rest in fridge for salmon cakes tomorrow night.. love your recipes.
            Be blessed!!!
            Connie from Maryland

          • Stacey

            August 31, 2020 at 4:32 pm

            Thanks so much, Connie! Glad to hear you’ve enjoyed the recipe!

    • Betty Burgin

      June 9, 2019 at 4:16 pm

      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.

      Reply
    • Jamie Renee

      September 3, 2019 at 10:49 am

      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!

      Reply
      • Stacey

        September 3, 2019 at 11:48 am

        This SOUNDS amazing! And YES, tomato gravy on meatloaf is delicious!

        Reply
  62. Rhonda

    September 18, 2018 at 9:08 pm

    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!

    Reply
    • Stacey

      September 20, 2018 at 8:41 am

      It’s just hard to beat and it’s good on everything!

      Reply
    • Tammy Brabham

      December 30, 2018 at 7:48 pm

      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/

      Reply
      • Wayne Cash

        May 31, 2019 at 8:28 pm

        Everyone I know here in Virginia uses milk instead of children broth. Can’t believe nobody commented on this.

        Reply
        • Stacey

          June 3, 2019 at 9:24 am

          Commented on what?

          Reply
          • Gwen

            January 20, 2021 at 4:29 am

            She was referring to people commenting on using milk instead of chicken broth. My family (from Tennessee, Georgia & NC) used milk or sometimes half milk and half water. Always used bacon grease for the roux. Sometimes crisp bacon was crumbled up and sprinkled over the top. We usually had tomato gravy with rice.

          • Stacey

            January 21, 2021 at 5:08 pm

            Ah! Makes sense! I don’t always see the comments in the order they appear on each individual recipe, so I wasn’t sure what she was referring to.

        • Cindy Davis

          July 1, 2019 at 8:17 pm

          I’ve never used chicken broth in my tomato gravy

          Reply
          • Stacey

            July 2, 2019 at 11:46 am

            Maybe it’s time to give it a try? 🙂

          • Margaret Parker

            April 19, 2020 at 7:33 pm

            Me either, just use home canned tomatoes,……make a roux with flour and bacon grease, add tomatoes, tad of sugar, salt and pepper, cooking til thickened! My guys love it on biscuits.

        • JOHN D CATES

          August 19, 2019 at 3:10 am

          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.

          Reply
        • Cheryl

          August 27, 2019 at 12:40 pm

          Hehe Children Broth!!!! Made my day, I needed a good giggle

          Reply
          • Stacey

            August 28, 2019 at 10:08 am

            🙂

    • Jan Scholl

      February 16, 2020 at 2:37 pm

      Thank goodness someone finally suggested eating it with cornbread! We had cornbread every day. Never biscuits!

      Reply
  63. Amy

    September 18, 2018 at 6:35 pm

    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!)

    Reply
    • Stacey

      September 20, 2018 at 8:43 am

      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.

      Reply
    • Mary

      April 22, 2020 at 4:12 pm

      You bet Amy, grew up with a tomato base made adding cheese on toast for breakfast, beating my brain trying to remember what it was called but very good, the grilled cheese with tomato gravy sounds awesome. I will indeed try your recipe Stacy , just happy no sugar, thank you.

      Reply
      • Stacey

        April 23, 2020 at 1:42 pm

        Hope you enjoy it!

        Reply
      • Carolyn Loughmiller

        January 18, 2022 at 4:28 pm

        With cheese added, wouldn’t that be what used to be called “Welsh rabbit”?

        Reply
  64. Trish in VA

    September 18, 2018 at 5:47 pm

    “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.

    Reply
    • Stacey

      September 20, 2018 at 8:43 am

      Big hugs your way!

      Reply
  65. Helen Bobbitt

    September 18, 2018 at 5:15 pm

    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.

    Reply
    • Stacey

      September 20, 2018 at 8:44 am

      Thanks for sharing that sweet memory!

      Reply
  66. Nana

    September 18, 2018 at 4:34 pm

    I know this as creamed tomatoes and I eat it at breakfast over toast.

    Reply
    • Stacey

      September 20, 2018 at 8:44 am

      It’s delicious, right??

      Reply
      • Rosy Cook

        July 5, 2019 at 4:13 pm

        I’m making some right now. Tomato gravy and biscuits is one of my favorite meals.

        Reply
        • Stacey

          July 9, 2019 at 9:50 am

          Yum!!

          Reply
  67. Julia Mason

    September 18, 2018 at 3:31 pm

    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.

    Reply
    • Stacey

      September 20, 2018 at 8:45 am

      That sounds amazing!!

      Reply
      • Peggy

        August 12, 2019 at 9:33 am

        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.

        Reply
        • Toni Schreckenghost Glenn

          August 13, 2019 at 7:50 am

          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,

          Reply
          • Stacey

            August 14, 2019 at 7:53 pm

            Well, I sure hope you’ll give this a try!

          • Jen

            October 20, 2019 at 3:17 pm

            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

            October 21, 2019 at 3:40 pm

            Interesting! Thanks for sharing, Jen!

          • Crystal Edmonson

            April 20, 2020 at 3:26 pm

            Look up chocolate gravy. Mind blown. I’m from California and married to a Southern man from NC. Can’t go wrong with this. And kick the miracle whip or Hellman’s. Duke’s mayo guuuurl. You will thank me later.

          • Stacey

            April 21, 2020 at 4:05 pm

            Nothing quite like chocolate gravy and Duke’s is a MUST!

          • Mary

            April 22, 2020 at 4:04 pm

            Loved your comment Toni, I am now a Yankee Rebel haha. Being Italian we too called the sauce/ gravy.
            When I first saw this recipe, I was intrigued , and just knew it most have sugar added, I was pleased to see it did not but heck, I can my own tomatoes, and use to make my Sauce, I have reframed from gravy. I would just use this to do the same thing , just as I do when making Pizza. I do use lots of garlic :-}

          • Linda

            April 29, 2020 at 4:53 pm

            Yankees you need try good ole ssouthern cooking!! I grew up eating tomato gravy, fried green tomatoes, homemade bread. Nothing better!!!

          • Catherine Skinner

            December 21, 2021 at 9:17 am

            You would be surprised to find out not to many people know about tomato gravy!!!!
            We had it a lot! Daddy was hurt on the job and was disabled. So we didn’t have a lot of money.
            But I remember tomato grav. It was my favorite gravy. But we used water instead of broth. I still make it this way.
            Like cornmeal mush you can’t get any more southern!!!!!! The best food.

        • Stacey

          August 14, 2019 at 8:01 pm

          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.

          Reply
        • Alene

          November 17, 2019 at 6:23 pm

          I make my tomato gravy same as you. I love it on grits or biscuits or both

          Reply
        • Tammy Sherrod Ransleben

          February 12, 2022 at 6:19 pm

          YES! Tomatoes & rice. Side dish staple in Ga! When we ran out of rice we’d use a slice of white bread. Pair that with some cabbage….HEAVEN!
          Fixing both tonight! Thanks for sharing!!!

          Reply
          • Stacey

            February 14, 2022 at 12:02 pm

            Sounds like good eatin’ to me!

      • Debbie Johnson

        February 21, 2020 at 5:25 pm

        My daddy taught us how to make Tomato gray when we were young! It’s an Alabama thing for sure! Always fry plenty of bacon and then he used the grease for the roux. Now here is an additional ingredient he used Kitchen Bouquet found in the steak sauces to season it about 2 tsps along with a few dashes of Tabasco! It is still a family favorite!

        Reply
        • Stacey

          February 24, 2020 at 11:04 am

          The Kitchen Bouquet is a great idea! I’ll have to try that! Thanks for sharing!

          Reply
    • Misty Wells

      September 19, 2021 at 1:19 pm

      My husband loves it on fried pork chops and white limas

      Reply
    • Roberta A Pierce

      January 19, 2022 at 11:09 am

      It is very good served with fried potatoes and biscuits My mama always made it but she added a little sugar and a little cream

      Reply
      • Stacey

        January 20, 2022 at 7:25 pm

        I’ll have to try those additions! Yum!

        Reply

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