Southern Tomato Gravy
User Reviews
5
Southern Tomato Gravy
Description
This recipe uses bacon fat as the cooking fat to sauté onions and garlic, which build the base flavor. Flour is added and cooked to make a roux that thickens the gravy after the addition of whole peeled canned tomatoes and their juice. The tomatoes are broken up and simmered with fresh thyme, salt, and pepper, producing a savory, tangy sauce with gentle herbal undertones.
Once cooked, the gravy is enriched with butter and milk or cream, creating a creamy consistency and balancing the acidity of the tomatoes. The finished gravy is meant to be ladled over hot split biscuits and can be complemented with a poached or over-easy egg and bacon or ham for a hearty Southern-style breakfast.
The recipe includes optional steps for freezing: prepare the gravy up to the last step without butter and cream, cool and freeze. When reheating, add the final dairy ingredients just before serving. Fresh tomatoes can substitute the canned ones if peeled first. Leftovers store well refrigerated for several days.
Ingredients
- 2 tablespoons bacon fat
- 1 onion diced, medium
- 1 garlic minced, clove
- 2 tablespoons all-purpose flour
- 14.5 ounces whole peeled tomatoes canned, with juice
- 3 thyme sprigs, fresh
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 teaspoon butter
- ¼ cup milk or cream
Instructions
- Heat the bacon fat in a skillet over medium high heat.
- Add the onion and cook, stirring frequently, until soft.
- Add the minced garlic and cook, stirring, for an additional minute or two.
- Sprinkle with the flour and cook, stirring constantly, for 2-3 minutes.
- Add the tomatoes with their juice. Break the tomatoes up with a spoon or potato masher. Bring to a bubble, reduce the heat to medium low.
- Add the thyme leaves, salt, and pepper and continue cooking at a simmer for 5-6 minutes.
- Remove the skillet from the heat and stir in the butter and milk or cream.
- Serve over hot split biscuits topped with an over easy or poached egg and a side of bacon or ham.
Notes
- For a traditional tomato gravy, omit the thyme, butter, and cream.
- Use peeled fresh tomatoes instead of canned, adjusting quantity as noted.
- To freeze, prepare through the simmer step without adding butter or cream, cool, and freeze in a safe container.
- Reheat thawed gravy, then add butter and cream before serving.
- Store leftovers in the refrigerator for 4–5 days in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 125kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 320mg | 13% |
| Potassium | 267mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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