Tomato gravy is one of those old-fashioned Southern staples that turns a few humble ingredients into pure magic. It smells like ripe, summer tomatoes and it’s the kind of comfort food that makes you feel like you're back in grandma’s kitchen—minus the plastic-covered furniture and china ashtrays.
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Ladled over steaming buttermilk biscuits, poured over creamy grits, or smothering hamburger steaks like a velvet curtain of flavor—this gravy doesn’t just show up, it takes over. Around here, we don’t ask what it goes with—we ask what’s lucky enough to go under it.
“If all you’ve got is a can of tomatoes and a spoonful of bacon grease, you still got supper—now quit fussin’ and stir the dang gravy.” Grandma quotes
🎧 Prefer to listen?
Not in the mood to read all this? Hit play below and I’ll walk you through the audio version of the Southern Tomato Gravy recipe - just like we're chatting in my kitchen!
🧾 Ingredients & variations
You’ll want a good fat for your roux—this is not the time to be shy. Bacon grease is my ride-or-die (obviously), but butter, shortening, or even oil will do just fine if that’s what you’ve got. As for the tomatoes? You’ve got options. In the summer, when produce is at its peak, I go with homemade stewed tomatoes—nothing beats that fresh-from-the-garden flavor.
Feeling a little spicy? Toss in a can of Rotel and let it sass things up. Prefer to keep it mellow? Plain diced tomatoes will behave themselves nicely.
During the Depression, folks used plain water to stretch every penny, and my mom never forgot it. So, if your grocery budget is giving you side-eye this week, don’t be afraid to do the same. But if you do have some wiggle room, chicken stock adds depth, and V-8 juice brings a zesty little kick that’ll make you feel like you’ve done something fancy—without actually trying.
🔪 How to make Southern tomato gravy
This isn’t the kind of recipe that wins blue ribbons—it’s the kind that fed your grandparents when there wasn't anything else. And yet somehow, it still feels like a little luxury. Click on the image to see it full size.
Heat bacon grease and whisk in flour.
Cook for 2-3 minutes.
Stir in tomatoes then stock and seasoning.
Simmer until thickened and stir in butter and cream.
Get tips, storage info, faqs, variations, & more! Download the free Tomato Gravy Kitchen Cheat Sheet .pdf right now! You don't even need your email!
📖 Recipe
Southern Tomato Gravy
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 3 tablespoons bacon grease, because butter is great, but bacon grease is magic
- 2 tablespoons all-purpose flour
- 10 ounces RO-TEL tomatoes, Original or Hot, depending on your spice tolerance
- 1 cup chicken broth
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, optional
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon butter
- 2 tablespoons heavy cream
- Biscuits, fresh and hot
Instructions
- Heat the bacon grease in a skillet over medium heat.
- Once it’s shimmering whisk in the flour and cook for 2-3 minutes until golden brown and nutty-smelling—that’s your roux.
- Stir in the RO-TEL (juices and all!) and let it sizzle for a minute to wake up all that flavor.
- Whisk in the chicken broth, smoked paprika, cayenne, garlic powder, black pepper, and a pinch of salt.
- Bring to a gentle simmer and let it thicken up for 5-7 minutes, whisking occasionally. If it looks too thick, add a splash more broth or milk—it should coat the back of a spoon like a proper gravy should.
- Stir in the butter and heavy cream right at the end to make it silky, rich, and downright irresistible.
- Taste test—does it need more spice? More salt? A pinch of sugar? This is your moment to make it perfect.
- Serve hot over biscuits, grits, fried chicken, or straight from the skillet with a spoon.
Notes
- Cook your flour slowly in the fat until it’s the color of toasted pecans—stir constantly and don’t rush it. This is where your gravy earns its stripes.
- Tomatoes vary in acidity, so don’t be afraid to add a pinch of sugar to balance things out. One spoonful at a time—this is gravy, not a bake sale.
- Not traditional, but sautéing a little onion or garlic in your fat before adding flour can give your gravy extra oomph. We love an overachiever.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Marye's Tip o' the day
If you don't like your gravy chunky run it through a blender for a smooth, restaurant-style finish in seconds.
Don't forget - download the free Tomato Gravy Kitchen Cheat Sheet .pdf right now for tips, serving suggestions, and more.
📚 More Southern comfort: related recipes you'll love
There's lots of ways to use tomato gravy! Spoon it over old-fashioned meatloaf, serve it with shrimp and grits, or dip garlic bread sticks in it.
If you've got some leftover just stir it into some jarred spaghetti sauce! Instant yum!
Whether you're stretching the grocery budget or just craving a taste of the past, this Southern tomato gravy brings comfort to the table with every spoonful. It's simple, soulful, and just the kind of recipe that turns a regular meal into a memory. So pull out that cast iron skillet, grab a biscuit (or three), and let this old-school favorite remind you that the best things in life are still made from scratch.
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