This Southern Tomato Gravy recipe is a tangy, savory topping and a breakfast staple. It’s perfect over biscuits, eggs, and even shrimp and grits.
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. Y’all enjoy!
What ingredients go in tomato gravy?
I’m sure every tomato gravy recipe you run across will be at least a tad bit different than the last. I go into more details below about the specific ingredients I use in this particular recipe. However, if you are asking what traditionally goes in a southern tomato gravy, I would have to say… Traditional Southern Tomato Gravy is typically made with canned or fresh tomatoes and a special roux, which is made by combining flour, broth or water, and a fat, like oil, bacon fat, or butter.
How to serve tomato gravy:
This is the fun part! Tomato gravy goes with so many different things. Here are a few of my favorites with links to my own recipes so you can take this gravy and make it into a whole meal:
- Biscuits – Serve that joker over homemade biscuits and see your guests begging for more. This is my favorite way to serve tomato gravy, as you can tell by my choice of photos for this recipe post. Yummm! Click here for a my own Easy Buttermilk Biscuit recipe.
- Eggs – Now hold up before you go shaking your, you’re going to have to trust me on this one. At least give it one bite. I promise you won’t regret it. And, to make your attempt even easier, click here for my Perfect Scrambled Eggs recipe.
- Shrimp and grits – Yes, you can enjoy this delicious sauce on just about anything. Make it with a hearty dinner bowl of my shrimp and grits.
- Meatloaf – I’ve heard from so many folks that have mentioned putting tomato gravy on meatloaf.
- Hamburger Steaks – One of my blogging buddies even said that her mother replaced the traditional brown gravy typically found on hamburger steaks with tomato gravy! Delicious!
Your choice of fat – It really is up to you on this one… vegetable oil, shortening, bacon grease… really any of these will do. I will say though, bacon grease bumps the flavor up a notch… or ten!
All-purpose flour – Any old all-purpose flour will do for this recipe, so go ahead and use what you already have on hand if you have it.
Chicken Broth or Stock – 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.
Can of diced tomatoes – I know you probably read me going on and on about my Nana’s canned tomatoes. But, I really worked hard and designed this recipe to be pretty darn close to tasting like it did when I popped open a jar of Nana’s canned tomatoes.
Southern Tomato Gravy
- 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
- 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.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.