Southern Tomato Gravy
Ingredients
- 1/2 pound thick-cut bacon
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 can 14.5 oz diced tomatoes, undrained
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Cut the bacon into 1/2-inch pieces.
- In a skillet over medium heat, cook the bacon pieces until crispy and golden. Remove the cooked bacon and set aside, keeping all the rendered fat in the skillet.
- Add the flour to the hot bacon fat in the skillet. Whisk continuously and cook until the flour turns light brown and develops a nutty aroma, about 3-4 minutes.
- Gradually whisk in the chicken stock, stirring constantly to prevent lumps and create a smooth mixture.
- Stir in the undrained diced tomatoes, salt, and pepper. Cook for 3-5 minutes, stirring frequently, until the gravy thickens to coat the back of a spoon.
- Taste and adjust seasoning as needed. Serve hot topped with the reserved crispy bacon pieces over biscuits, eggs, or grits.
There’s something magical about the way tomato gravy bubbles and simmers in a cast iron skillet, filling the kitchen with that unmistakable aroma of bacon fat and tangy tomatoes. I’ve been making this Southern classic for years, and every single time I prepare it, I’m transported back to my grandmother’s kitchen where this ruby-red goodness was a weekend breakfast staple.
The first time I attempted to recreate my family’s tomato gravy recipe, I was intimidated by the seemingly simple ingredient list. How could something so basic – bacon, flour, tomatoes, and stock – create such a complex, soul-satisfying sauce? But that’s the beauty of Southern cooking: it takes humble ingredients and transforms them into something extraordinary through technique, patience, and a little bit of love.
What makes this tomato gravy special isn’t just the ingredients themselves, but how they work together. The bacon provides that essential smoky foundation – and honestly, the rendered fat is what makes this gravy sing. I always use thick-cut bacon because it renders more fat and gives those perfect crispy bits that I sprinkle on top at the end. When I whisk the flour into that hot bacon grease, watching it slowly turn golden brown and develop that nutty aroma, I know I’m building something special.
The roux is absolutely critical to get right. I’ve learned through trial and error that rushing this step will leave you with a pale, flavorless base. Taking the time to cook the flour until it reaches that perfect light brown color – usually about 3 to 4 minutes of constant stirring – creates the foundation for the gravy’s rich, complex flavor. The nutty smell that develops tells you you’re on the right track.
Adding the chicken stock is where the magic really happens. I pour it in gradually, whisking constantly to prevent any lumps from forming. Some traditional recipes call for water, but I’ve found that chicken stock adds another layer of depth that makes this gravy absolutely irresistible. The key is to whisk continuously as you add the liquid – this ensures you get that silky smooth texture that makes tomato gravy so appealing.
The tomatoes are the star of the show, and I’ve experimented with both fresh and canned varieties over the years. While fresh summer tomatoes are wonderful when they’re in season, I’ve come to rely on quality canned diced tomatoes for consistent results year-round. The liquid from the can actually contributes to the gravy’s final texture and flavor, so I always use the tomatoes undrained. The acidity from the tomatoes brightens the entire dish and balances the richness of the bacon fat beautifully.
One thing I’ve learned is that seasoning is crucial but should be approached with restraint. The bacon already provides saltiness, and the tomatoes bring their own flavor profile, so I start with just half a teaspoon each of salt and pepper, then taste and adjust. Everyone’s palate is different, and the saltiness of different bacon brands can vary significantly.
The final cooking stage is where patience pays off. Once everything is combined, I let the gravy simmer for 3 to 5 minutes, stirring frequently. This isn’t just about thickening – it’s about allowing all those flavors to meld together. I know it’s ready when it coats the back of a spoon but still flows freely. If it gets too thick, a splash more chicken stock will bring it back to the perfect consistency.
What I love most about tomato gravy is its incredible versatility. While it’s traditional to serve it over hot, buttery biscuits – and honestly, that combination is pure heaven – I’ve discovered so many other delicious applications. It’s fantastic over scrambled eggs, creating a rustic breakfast that feels both elegant and comforting. When spooned over creamy cheese grits, it transforms a simple side dish into a meal worthy of any brunch table.
I’ve even served this tomato gravy over meatloaf for dinner, much to my family’s delight. The tangy, savory flavors complement beef beautifully, and it’s become our go-to alternative to traditional brown gravy. On busy weeknight dinners, I sometimes serve it over plain white rice with a side of cornbread – it’s simple, satisfying, and budget-friendly.
The texture of this gravy is something I’ve worked to perfect over the years. It should be thick enough to coat whatever you’re serving it over, but not so thick that it becomes gluey or heavy. The beautiful thing about making a proper roux is that it gives the gravy body without making it dense. When you get it right, each spoonful is velvety and rich, with those lovely bits of tomato providing bursts of flavor and texture.
Storage is another practical aspect I appreciate about this recipe. The gravy keeps beautifully in the refrigerator for up to five days, and reheating is simple – just warm it gently in a saucepan over medium heat, stirring frequently. Sometimes I need to add a splash of stock or water when reheating if it’s thickened up too much in the fridge. I’ve even frozen portions for up to six months, though I find it’s best when enjoyed fresh.
One of my favorite memories with this recipe happened during a particularly challenging week when unexpected guests arrived just as I was wondering what to serve for breakfast. I had leftover biscuits from the night before, some bacon in the fridge, and a can of tomatoes in the pantry. Within 25 minutes, I had a feast that had everyone asking for seconds and the recipe. That’s the beauty of this dish – it looks and tastes like you’ve been cooking all morning, but it comes together so quickly.
The color alone makes this gravy special. That gorgeous deep red hue is so appealing on the plate, especially when contrasted against golden biscuits or white grits. It’s the kind of dish that makes people pause and take notice, even though the preparation is straightforward enough for a weekday morning.
I’ve taught this recipe to several friends and family members over the years, and I always emphasize the importance of tasting as you go. While the basic proportions remain consistent, small adjustments can make a big difference. Some people prefer a slightly sweeter gravy and will add a pinch of sugar, while others like it with a bit more black pepper for heat. The beauty of cooking is making it your own while respecting the traditional foundation.
For anyone hesitant about making gravy from scratch, I encourage you to give this recipe a try. It’s much more forgiving than you might think, and the results are so much better than anything you can buy in a jar or packet. There’s something deeply satisfying about creating this from basic ingredients, watching the transformation happen right in your skillet.
This tomato gravy represents everything I love about Southern cooking – it’s resourceful, flavorful, and brings people together around the table. Whether you’re serving it for a special weekend breakfast or a comforting weeknight dinner, it delivers that sense of home and hospitality that makes food memorable. Once you master this recipe, I have a feeling it’ll become a regular in your kitchen rotation, just like it has in mine.
