Southern Tomato Gravy

A handful of pantry staples, a spoonful of bacon grease, and 20 minutes later you’ve got smoky, creamy, spicy Southern tomato gravy that tastes like it simmered all afternoon. Grab an extra biscuit—no one’s judging.

Course Condiment

Cuisine American - Southern

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 118kcal

Author Marye Audet-White

Ingredients

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

Storage:

Refrigerate in an airtight container (plastic or glass - not aluminum) for up to 4 days. Freeze for longer storage - up to 3 months.

Tips:

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