By The recipe Sunday was tomato gravy — the Southern breakfast classic of canned tomatoes thickened into a creamy gravy with butter, flour, milk, salt, pepper. Served over warm split biscuits.
The recipe is below.
Tomato Gravy
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 4
Ingredients
- 2 tablespoons bacon drippings or butter
- 2 tablespoons all-purpose flour
- 1 can (14.5 oz) diced tomatoes, with juice
- 1/2 cup water or broth
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- Pinch of garlic powder (optional)
- Biscuits, toast, or rice for serving
Instructions
- Build the roux. Heat bacon drippings or butter in a medium skillet over medium heat. Once melted and shimmering, whisk in the flour and cook for 1—2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty.
- Add the tomatoes. Pour in the canned diced tomatoes with all their juice. Stir well to combine with the roux, breaking up any lumps. The mixture will seize and thicken quickly — keep stirring.
- Thin and season. Add the water or broth a little at a time, stirring until the gravy reaches a pourable but thick consistency. Stir in the sugar, salt, pepper, and garlic powder if using.
- Simmer. Reduce heat to medium-low and let the gravy cook for 8—10 minutes, stirring occasionally, until it deepens in color and the tomatoes soften completely into the sauce.
- Taste and serve. Adjust seasoning as needed. Serve hot over biscuits, buttered toast, or white rice. Leftovers keep refrigerated for up to 4 days and reheat well with a splash of water.
Nutrition (per serving)
Calories: 95 | Protein: 2g | Fat: 6g | Carbs: 9g | Fiber: 1g | Sodium: 310mg