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side shot of a split buttermilk biscuit on a cream colored plate with tomato gravy poured over
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Tomato Gravy

Tomato gravy is a breakfast essential in the South. Fresh or canned tomatoes are simmered with a roux and served over flaky buttermilk biscuits.
Course Breakfast
Cuisine American, Southern
Cook Time 11 minutes
Servings 4 people
Calories 198kcal
Author Lisa B.


  • 4 tablespoons bacon grease or vegetable oil
  • 4 tablespoons all-purpose flour
  • 1 28 ounce can diced tomatoes, or 4 cups fresh tomatoes peeled, seeded and chopped
  • 1/4 teaspoon garlic powder
  • 1/2 cup chicken stock or water
  • Salt and pepper to taste


  • Heat the bacon grease or oil in a large skillet over medium heat.
  • Sprinkle in the flour. Whisk until smooth. Continue to cook for 6-8 minutes until the flour turns brown and resembles the color of peanut butter.
  • Stir in the tomatoes and garlic powder.
  • Slowly add the chicken stock, stirring constantly to prevent lumps.
  • Simmer over medium heat until the gravy begins to thicken, about five minutes.
  • Season with salt and pepper to your preference.
  • Serve hot over biscuits.



Storage. Cooled leftover tomato gravy should be stored in an airtight container in the refrigerator within two hours. Consume withing one week.
Freezing. I prefer to store my gravy in plastic freezer bags. Once you’ve spooned the cooled gravy into the bag, carefully fold the top of the bag over the contents to get rid of as much air as possible. Seal the bag, then lay it flat in the freezer. Once the gravy is frozen solid, it can be stood upright or stacked to save space.
Reheating. Gravy should be thawed before reheating. Pour the contents into a saucepan and heat over medium low heat. As the gravy begins to thicken, stir frequently. If the gravy is too thick, add a little water or chicken broth, one tablespoon as a time, until it reaches your desired consistency. If the gravy is too thin or has separated, make another roux in a separate saucepan by heating 1-2 tablespoons of oil or bacon grease and the same amount of flour. Whisk together for a few minutes. Add the gravy to the roux, a little at a time, stirring constantly until the gravy begins to emulsify and thicken up.


Serving: 0.5cup | Calories: 198kcal | Carbohydrates: 11g | Protein: 3.6g | Fat: 16g | Saturated Fat: 7.4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 268mg | Potassium: 304mg | Fiber: 2g | Sugar: 3.1g