Simple Southern Tomato Gravy Recipe – Grab a biscuit folks, things are getting serious!
Simple Southern Tomato Gravy Recipe
With the weather unseasonably cool and rainy here in Southern California I cannot help but crave the warm, savory, comforting foods of my Southern heritage. From crispy fried chicken to smooth mashed potatoes, grits with real butter and cast iron skillets filled with piping hot cornbread, the South can cook and it is all about taking your time and doing it right, even if it is just a quick pan of traditional Southern Tomato Gravy.
I enjoy tomato gravy with a good meatloaf or smothered over fresh mashed potatoes. Tomato gravy is a nice change from sawmill gravy or plain old gravy made from stock. It has chunks of tomatoes and black pepper for a little zing. It is really good on biscuits and can pretty much smother any crispy, deep-fried meat excluding seafood.
Give it a try, come to the Southern side, we have good eats!
PrintSimple Southern Tomato Gravy Recipe – Grab a biscuit folks, things are getting serious!
A simple Southern Tomato Gravy Recipe the perfect addition to any southern supper!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 2 cups
- Category: Side Dish, Salad, Slaw
- Method: Stovetop
- Cuisine: Southern
Ingredients
Tomato Gravy Easy Southern Style
- 1/4 cup real butter
- 1/4 cup vegetable shortening
- 1/2 cup flour
- 1/2 to 1 cup chicken stock or water
- 1/4 whole milk
- 1 can diced tomatoes (strained)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
Instructions
In a large skillet ( I use a Lodge Cast Iron Skillet) heat shortening and butter, next, whisk in the flour. (This is a simple roux.) Keep whisking over medium heat so oil and flour mixture blends and thickens. Let the roux(mixture) cook until it gets thick and starts to get a light mellow vanilla color. (If you don’t let it cook long enough and it stays white it will taste like flour or raw dough.) Whisk in the chicken stock and milk then continue whisking until the roux is nice and creamy thick. If it becomes too thick add a bit more broth a milk until desired consistency.
Now, add the strained diced tomatoes and continue to stir. Let this simmer slowly together for a few minutes, then taste and add the salt, pepper and a bit of sugar. (I add sugar to bring out the yum in the tomatoes!) If you have homegrown tomatoes on hand then dice a medium-sized one of those instead, it will taste amazing!
Notes
Serve with homemade biscuits, crusty bread, mashed potatoes, a chunky pot roast or fresh meatloaf. ( The sky is the limit!)
Yum! If you have never tried Simple Southern Tomato Gravy Recipe you must try it soon!
If you like this recipe you will love our Fried Cabbage recipe – FInd it here.
I’ve never heard of tomato gravy before! Granted, I am from northern MN so maybe that’s why? It looks wonderful, I’m going to have to try it! Thank you so much for sharing with us over at the To Grandma’s House we go link party! Pinned!
It is a really nice change from flour gravy.
My moms tomato gravy was bacon grease, flour rue then add milk to thicken gravy. At last minute add cup fresh diced tomatoes. Only salt and pepper to gravy. That was our morning gravy for biscuits. She browned her rue pretty good. Stir to thicken
★★
Isn’t it great how recipes differ across different generations either by heritage or just learning from vintage cook books. I frankly would not have rated a recipe low just because it was not how my mom made it, but it is what it is, we each have our own taste.
I do not eat pork, so I reckon my recipes will always be a little different than pork lovers. 🙂
Enjoy your cooking adventures, we are better together!
Pam
★★★★★