|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Vitamin C 11mg||56%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Southern tomato gravy is incredibly delicious, and it is amazing on split, buttered biscuits. Tomato gravy is also an excellent way to use a glut of garden-fresh tomatoes.
Bacon drippings or butter, and flour, make the roux for this simple tomato gravy. A few tablespoons of tomato paste are included in the sauce, but if you are using garden-fresh, in-season tomatoes, the extra flavor boost might not be necessary. Some milk or cream makes for a creamy sauce, but stock or water may be used for a lighter sauce.
Serve the tomato gravy over freshly baked biscuits, mashed potatoes, rice, or pasta. The sauce would be delicious with cooked green beans or slices of meatloaf as well. It's a versatile sauce with lots of possible flavor additions.
"This is such an easy alternative to pasta sauce, and great for dishes that need a boost of tomato but would do best without the Italian flair of pasta sauce. It’s particularly delicious spooned over meatloaf. I added the optional tomato paste and was glad I did." —Danielle Centoni
2 large tomatoes, peeled, cored, and chopped
1 cup low-sodium or unsalted chicken stock
1/4 cup bacon drippings, or unsalted butter, or a combination
1/4 cup all-purpose flour
1/4 to 3/4 cup milk, cream, water, or chicken stock
2 to 3 tablespoons tomato paste, optional
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon finely chopped parsley, for garnish
Steps to Make It
Gather the ingredients.
Put the chopped tomatoes in a saucepan with 1 cup of the chicken stock. Place the saucepan over medium-high heat and bring to a boil.
Reduce the heat to low and continue to simmer the tomatoes while you prepare the roux.
Put the bacon drippings or butter in a medium saucepan and place it over medium-low heat.
When the fat has melted and the foaming subsides, add the flour.
Cook, whisking constantly until the roux is just light brown. It should be about the color of peanut butter. Don't let it burn.
Remove the pan from the heat and gradually stir in the simmering tomato and broth mixture.
Return the tomato mixture to the heat and stir in 1/4 cup of milk, cream, water, or stock.
Whisk in tomato paste, if using, along with kosher salt and freshly ground black pepper. Cook, stirring until hot and bubbling. If too thick, add more liquid (milk, cream, water or stock) as needed.
Garnish the sauce with a sprinkling of chopped fresh parsley and serve.
- Serve the gravy over hot baked and buttered biscuits or use it as a sauce for pasta, rice, meatloaf, grits, or potatoes and garnish with a sprinkling of chopped fresh parsley and more pepper, if desired.
- Try making Louisiana-style roux if you would like to learn more about roux preparation.
- Substitute 1 can of good-quality diced tomatoes or stewed tomatoes (finely chopped) for the fresh tomatoes.
- Add 1/2 teaspoon of onion powder or a few tablespoons of finely chopped onion to the simmering tomatoes and chicken broth.
- Add a few tablespoons of finely chopped bell pepper to the simmering tomatoes and chicken broth.
- Add 1 small clove of finely minced garlic or 1/4 teaspoon of garlic powder to the simmering tomatoes.
- Chop a rib of celery and add it to the simmering tomatoes.
How to Store
Leftover gravy can be stored in an airtight container in the refrigerator and used within 5 days. Reheat gently in a saucepan over medium heat.
How do you peel a tomato?
To peel and core a tomato, the standard process starts with bringing a pot of water to a boil, blanching the tomatoes, and then shocking them in ice water. It is possible to peel a tomato without boiling it first if you have a serrated peeler or a very sharp knife, though there is the possibility of wasting some of the flesh with the peel.