This southern tomato gravy recipe is a rich, savory and comforting sauce made from simple ingredients. This classic southern dish is typically served on top top of rice or on homemade biscuits. It's made from bacon drippings, flour, and canned tomatoes.
What is Tomato Gravy
Homemade tomato gravy is a comforting dish that's perfectly rich and savory, embodying the heart and soul of Southern cooking. In my family, this savory topping is a beloved tradition, always served over white rice with crumbles of bacon. A lot of people also enjoy this Southern tomato gravy recipe over fluffy, homemade biscuits, often accompanied by slices of country ham for an extra layer of indulgence.
The combination of tangy tomato flavor and savory bacon drippings creates a harmonious balance that makes each bite of this great recipe unforgettable.
This perfect Southern tomato gravy recipe is an excellent way to show homage to the rich culinary heritage of the South, where simple ingredients are transformed into something truly special.
So go ahead and grab one of your favorite cast iron skillets, and let's get cooking! Whether you're serving it over rice, biscuits, or exploring new pairings, this tomato gravy is sure to become a cherished part of your culinary repertoire.
Ingredients & Substitutions
- Thick Cut Smoked Bacon: If you don't want your base to be bacon grease, I get it. But trust me, olive oil, vegetable oil and/or unsalted butter has nothing on the savory flavor from bacon fat.
- All Purpose Flour: All purpose flour works just as well as self rising flour for the thickening agent for this versatile sauce. You can swap the two interchangeably in this traditional tomato gravy recipe.
- Can of Crushed Tomatoes: A large can of tomatoes is ideal for this recipe. You could also use a can of unseasoned tomato sauce if you absolutely had to. And even though in-season tomatoes would probably be delicious, my family always canned their own tomatoes to have this hearty dish during the winter when the crops weren't producing. BUT If you're using fresh tomatoes (ideally big beefsteak tomatoes) you might want to add some tomato paste to get all that tangy tomato extra flavor.
- Can of Diced Tomatoes: If you don't have a can of diced tomatoes, you could use a can of stewed tomatoes or whole tomatoes and just break them up with your hand.
- Water: You will only need a little water in this traditional recipe if your gravy is too thick. You could also swap the water out for chicken stock or vegetable broth or even tomato juice.
- Kosher Salt: If you're using another type of salt, adjust accordingly. Kosher salt tends to taste less salty than other salts like table salt.
- Black pepper: A few cranks of fresh cracked pepper is all you need. But if you like this red gravy spicy, but you could add some red pepper flakes.
- Sugar: White sugar is what we've always used in this southern recipe but you could absolutely swap it for brown sugar.
- Optional Add-ins: I've also seen people sautee a small onion with the bacon. Some people add heavy cream which sounds dreamy but it's not the way we've always made this classic recipe. It's already creamy and rich from the roux.
How to make it
If this is your first time making Southern Tomato Gravy, then get excited because it's one of the best recipes ever.
Cook Bacon: To start, use a very sharp knife to roughly chop your bacon. Add it to large skillet over medium heat. Cook bacon, stirring often, until all the small pieces are starting to get crispy and the bacon fat has rendered. Use a slotted spoon to remove the bacon but leave the pan drippings behind. Set aside.
Make Roux: Next, add 3 tablespoons of flour to the bottom of the skillet. Stir flour with a wooden spoon to combine, stirring continuously, until the roux (cooked flour mixture) goes from light brown to medium-dark brown. It doesn't take much time so be sure to keep an eye on it.
Add Tomatoes: Add the canned tomatoes and continue cooking over low heat. Add a hefty pinch of salt and a little bit of sugar (about a pinch) just to even out the flavors.
Thicken Sauce: Continue cooking until mixture is thick and creamy. If it's too thick add a half cup of water to an empty can of tomatoes, swirl it around, and stir it in. If you prefer, you could swap the water for chicken broth (or chicken stock), or even vegetable broth which is a great substitute.
Season & Serve: Give it a taste and add some fresh cracked pepper and another pinch of salt if necessary. Serve over fresh biscuits or over rice. Then crumble cooked bacon on top and enjoy.
Leftovers: You can store leftover tomato gravy in an airtight container and keep in the fridge for up to 5 days.
What goes with it
If you want to serve this Southern Tomato Gravy recipe like most southern homes do, pair it with some of these family favorite recipes.
- Homemade Buttermilk Biscuits with Honey
- Sauteed Cabbage with Onions
- Southern Fried Corn
- Cucumber Salad with Onions, Vinegar and Sugar
- The Best Crunchy Coleslaw Recipe (for BBQ Pulled Pork)
- BBQ Chicken Thighs
- Dr Pepper Pulled Pork
- Viral Tiktok Cornbread
Next time, be sure to try my go-to recipe for Southern Sausage Gravy with Hot Biscuits.
Recipe
Southern Tomato Gravy (My Grandma's Old-Fashioned Recipe)
Equipment
Ingredients
- 5 slices Thick Cut Smoked Bacon or 2 tablespoon bacon grease, roughly chopped
- 3 tablespoon Flour
- 1 28 oz can Crushed Tomatoes
- 1 14.5 oz can Diced Tomatoes
- ¼ teaspoon Sugar
- ¼ teaspoon Kosher Salt + more for finishing
- Fresh Cracked Pepper
Instructions
- Add chopped bacon to a large skillet over medium heat. Cook bacon, stirring often, until all the small pieces are starting to get crispy and the bacon fat has rendered. Use a slotted spoon to remove the bacon but leave the pan drippings behind. Set aside.
- Add 3 tablespoons of flour to the drippings. Stir mixture to combine, stirring continuously, until the roux goes from light brown to medium-dark brown. It doesn't take much time so be sure to keep an eye on it.
- Add the canned tomatoes and continue cooking over low heat. Add a hefty pinch of sugar and salt to even out the flavors.
- Continue cooking for another 5 minutes or so until mixture is thick and creamy. If it's too thick add a half cup of water to an empty can, swirl it around, and stir it in. If you prefer, you could swap the water for chicken broth (or chicken stock), or even vegetable broth which is a great substitute
- Give it a taste and add some fresh cracked pepper and another pinch of salt if necessary.
- Crumble cooked bacon on top before serving and enjoy.
- You can store leftover tomato gravy in an airtight container and keep in the fridge for up to 5 days.
