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Tomato Gravy

August 9, 2011
by Jackie Garvin
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 Tomato Gravy










Don’t be under the misconception that this is a heavy, fat-laden gravy.  As my Granny would say, “They ain’t a thing in here that’ll hurt cha.”    Well, there is a tablespoon of bacon grease.  So, if you eat the whole skilletfull,  you will have consumed a tablespoon of unhealthy saturated fat.  It is my contention that if you eat a whole skilletfull of Tomato Gravy at one sitting, your problems might extend well beyond the tablespoon of unhealthy fat that you just consumed.

1 tablespoon bacon drippings

1 tablespoon olive oil

2 tablespoons all-purpose flour

1 (14 ounce) can diced tomatoes with their juice or an equal amount of fresh tomatoes.

2 cups water, chicken stock or milk

salt and pepper to taste

honey (or sugar), optional

You start by making a roux.  My family didn’t call it a roux.  They called it “browning your flour”.   Heat one tbsp. bacon drippings and one tablespoon olive oil.  Or, go on and use two tablespoons bacon drippings if you’d like.   Add two tablespoons flour and stir constantly until floured starts to turn golden brown.











Add one pound diced fresh or canned tomatoes with their juice.   Keep stirring until tomatoes and flour mixture are well incorporated.











Add liquid.  You can add water , stock or milk. Chicken stock is good to use for folks who have a milk intolerance. Milk makes the gravy richer.  Add as much as you need to achieve the desired consistency.    I added about 2 cups.  Keep stirring until the gravy is smooth.  Taste for seasoning and adjust.  If the tomatoes are acidic, add a little honey to balance along with salt and fresh ground black pepper.    Good over meats or hot biscuits.












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33 Comments leave one →
  1. Sandy Rodriguez permalink
    August 9, 2011 5:58 pm

    We would make ours with homemade tomato juice for a smoother gravy.Either way it is delish………

    • August 9, 2011 6:30 pm

      Using tomato juice is a great idea for folks who might have an aversion to the chunky texture. Thanks for sharing!

    • January 4, 2014 7:20 pm

      We did too as long as my Daddy had a garden and my Mama put up her own juice. The last few years of her life, she had to get used to bought juice and tomatoes.

  2. Mary permalink
    August 9, 2011 7:15 pm

    Love tomato gravy. I’ve even poured it on bread.

  3. Leslie permalink
    October 19, 2011 10:23 pm

    my mom makes this and it is sooooo good! We always eat it over rice and serve it with fried chicken…she makes the gravy from some of the leftover fried chicken grease…YUM 🙂

    • October 20, 2011 3:25 pm


      You described a delicious meal! Thank you for taking the time to share your thoughts with us! 🙂

  4. Jolene Prine permalink
    October 19, 2011 10:56 pm

    I made tomato gravy tonight for my Mississippi husband, it was a hit! He said it was as close to his ‘grandma’s’ as he’d ever get. Thank you!!

    • October 20, 2011 3:23 pm


      What a compliment! Thank you so much. I’m thrilled to know your husband enjoyed it. 🙂

  5. Ellen permalink
    October 28, 2011 1:32 pm


    I was raised eating tomato gravy made like this. I can even make a meal on a cold winter night off nothing but tomato gravy and crackers.

    • October 28, 2011 5:14 pm


      There is something comforting about tomato gravy, no doubt. And, when you get right down to it, it just flat tastes good! Thanks for taking the time to read and comment! 🙂

    • January 4, 2014 7:22 pm

      We always had home made biscuits and bacon with it.

  6. Elaine Faircloth permalink
    January 24, 2012 3:04 pm

    We always made ours with Cube Steak and Rice or Mashed Potatoes, the way my Othermother taught me also onions…..Cube steak seasoned with S&P then dredge in flour and fry, remove steak and most of oil, saute onions, add flour, brown then add Fresh or Fresh Canned Tomatoes and couple jars of water, bring to boil then add steak back and simmer for 30 minutes and server over rice or mashed pots……….think I’m gonna have to make it soon,,,just made myself hungry..
    Thanks for the reminder……..True Northwest Florida Southern Girl…

    • January 24, 2012 7:19 pm


      That’s very similar to Swiss Steak. I love it! Thanks for stopping by. 😉

  7. Beth Brown permalink
    January 24, 2012 6:02 pm

    I’ve been making tomato gravy for over 35 years. I’ve just always used bacon drippings & flour to make the roux and add salt & pepper during the browning process (to me – it makes a difference in the final outcome), diced tomatoes and then thinned it with water to get the right consistency. I will have to try the chicken broth. Our favorite way to eat this is over rice, but grits or biscuits follow it closely! Friends at church love it when I bring it to potluck lunches – never any leftovers!

    • January 24, 2012 7:18 pm


      I like using chicken stock because it adds a little more flavor. Nothing beats good tomato gravy! 🙂

  8. WANDA BAIR permalink
    February 3, 2012 8:21 pm

    love tomato gravy, my Granny made it with milk, and buttermilk biscuits

    • February 4, 2012 9:43 am


      Tomato gravy is wonderful made with milk! You have some wonderful food memories of your Granny. Thanks so much for sharing.

      Welcome home! 🙂

  9. Nancy Wheeler permalink
    November 19, 2012 1:56 pm

    I am so happy to find your site!! It’s hard to find people other than family who cook like we do!! We have always made tomato gravy and you make it just like I do!! 🙂

  10. January 22, 2013 9:10 am

    Are you from the same family as me???? 🙂

  11. Vicki Childress permalink
    January 22, 2013 11:55 am

    ..and I thought my mom was the only one who knew about how delicious this was and how to make it! She and I also made toad in the hole for my baby sister.Oh hw your posts bring back memories!

  12. Gma Rudd permalink
    January 26, 2013 4:20 pm

    Never made Tomato Gravy before, but my husband has expressed his desire for it for many years. It’s whats for dinner tonite!!! Making Cubed Steak to simmer in the tomato gravy. Will top over white rice! Thanks for sharing your great recipes!

  13. alice ferguson permalink
    January 13, 2015 11:25 pm

    so glad this was posted. My grandmother used to make this, on week-ends. I looked forward to to her house on Saturday morning knowing there would be tomatoe gravy it was so good. Im definitely gonna try this week end for my grand children. they love it when i make something from the past. I have 7 grandsons and 6 granddaughters and now 10 great grands. Saturdays are our day to get together for some memory making,

  14. Suzan permalink
    March 3, 2016 8:29 pm

    My mom & grandma made this with sliced hot dogs, or smoked sausages..put over mashed potstos or rice …We called it “weenie dish” as a kid..

    • March 3, 2016 8:41 pm


      That’s sounds like a wonderful childhood memory. Thank you for sharing it with us.

  15. Christie Colvin permalink
    March 3, 2016 9:53 pm

    For many years we lived all over the country, wherever the Coast Guard sent us. On each visit home I always requested tomato gravy and biscuits. There’s something so comforting about it. We’ve retired and moved home but we still save it for special occasions.

    • March 4, 2016 8:31 am


      It’s a blessing to have a special dish that evokes a feeling of peace and comfort. For me, it’s fried okra. I always requested that from my grandmother.

  16. Jessica Bittinger permalink
    August 13, 2016 12:09 am

    I’m new to trying to get recipes from your website. This may be the dumbest question ever asked but how do I get to the actual recipe?

    • August 13, 2016 3:05 am


      This is an old, old post that I need to update. It doesn’t display as well as the newer posts. Click on the button that says “read more” and it takes you to the recipe. Thank you for bringing this to my attention. I will get it updated.

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