0 from 33 votes
Southern Tomato Gravy
An easy Tomato Gravy recipe made from scratch with simple ingredients that's great over biscuits, rice, or grits.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 125 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 tablespoons bacon fat
- 1 medium onion diced
- 1 garlic clove minced
- 2 tablespoons all-purpose flour
- 14.5 ounces canned whole peeled tomatoes with their juice
- 3 sprigs fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 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.
Cup of Yum
Notes
- Thyme, butter, and cream are not traditional in tomato gravy. If you want a strictly traditional recipe, just leave those out.
- To freeze, cook the recipe through the last step but don’t add the butter and cream. Let it cool to room temperature and then transfer to a freezer safe container. When you're ready to use it, let it thaw, reheat it on the stovetop, add the cream and butter, and serve.
- Thyme, butter, and cream are not traditional in tomato gravy. If you want a strictly traditional recipe, just leave those out.
- To use fresh tomatoes, substitute about 4 or 5 peeled, fresh tomatoes (depending on size) in place of the canned.
- Leftovers may be stored in the fridge for 4-5 days in an airtight container.
- To freeze, cook the recipe through the last step but don’t add the butter and cream. Let it cool to room temperature and then transfer to a freezer safe container. When you're ready to use it, let it thaw, reheat it on the stovetop, add the cream and butter, and serve.
Nutrition Information
Serving
1
Calories
125kcal
(6%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
320mg
(13%)
Potassium
267mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
213IU
(4%)
Vitamin C
13mg
(14%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 125
% 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.