Who doesn't love some gravy to slather over comfort foods like mashed potatoes, a hunk of meatloaf or fluffy buttermilk biscuits? Whatever kind of gravy you're using, there's no doubt it's the perfect finishing touch to a dish.
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Well, today it's all about Southern Tomato Gravy. Have you ever made this Southern classic? You might remember Grandma's Tomato Gravy made with either over ripe tomatoes or canned tomatoes. Maybe she was blessed with an abundance of garden fresh tomatoes and had to use them up or had too many canned tomatoes in thhe pantry. Whatever the case may be, use up tomatoes in this gravy recipe.
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Tomato Gravy is also inexpensive and insanely versatile. Looking for ways to get the kids to eat their veggies? Pour over some Tomato Gravy. It's also a delicious gravy to serve over buttermilk biscuits, cornbread, pork chops, eggs, and rice. The ideas are endless.
On top of canned or fresh tomatoes being used in Southern Tomato Gravy, bacon drippings and all-purpose flour are combined to create a roux that will help thicken the gravy. Who doesn't love a little bacon fat? Chicken stock is another ingredient to use if you find that your gravy is too thick. Everyone's recipe and preference is different, but some folks use will cornmeal instead of all-purpose flour to thicken their gravy as well as heavy cream instead of chicken stock.
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No matter what, the end result will give you a tangy, slightly acidic and savory gravy that's the perfect addition to any dish. If you're using a can of tomatoes, just make sure to use a high-quality can of tomatoes. I personally love San Marzano.
How To Make Tomato Gravy Recipe
Gather your ingredients. In a heavy-duty skillet, cook bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon and drain on a paper towel. Save about 2 tablespoons of the bacon drippings.
Cook the chopped onions in the bacon grease over medium heat until tender and translucent. With a wooden spoon, stir in the all-purpose flour, kosher salt, and black pepper and cook over low heat until the roux turns golden brown.
Pour in the chopped tomatoes and tomato juice and bring to a boil. Reduce to low heat and simmer until it thickens, about 15 minutes. Stir in the reserved bacon pieces. Make sure to taste your gravy before serving. Depending on the acidity of the diced tomatoes, the gravy might need a pinch of sugar.
That's all it takes to make your own Southern Tomato Gravy! If you find the gravy to be too thick, stir in some chicken broth. Some might even like the velvety texture from the addition of heavy cream. These ingredients are totally optional and up to you.
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Southern Tomato Gravy
Ingredients
- 1/2 lb bacon, diced
- 1 onion, chopped
- 2 Tbsp all-purpose flour
- kosher salt
- black pepper
- 1 (14 1/2 oz) can diced tomatoes
- 3 cups tomato juice
Instructions
- Gather your ingredients. In a heavy-duty skillet, cook bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon and drain on a paper towel. Save about 2 tablespoons of the bacon drippings.
- Cook the chopped onions in the bacon grease over medium heat until tender and translucent. With a wooden spoon, stir in the all-purpose flour, kosher salt and black pepper and cook over low heat until the roux turns golden brown.
- Pour in the chopped tomatoes and tomato juice and bring to a boil. Reduce to low heat and simmer until it thickens, about 15 minutes. Stir in the reserved bacon pieces. Make sure to taste your gravy before serving. Depending on the acidity of the diced tomatoes, the gravy might need a pinch of sugar.
