Tomato Gravy

Tomato gravy is unlike any gravy dish you've probably had before, and not even Southerners can agree on its origins. Some say deep South farmers in Alabama made it, but folks in Alabama point east and west to Georgia and Mississippi. No matter who made it, it's still widely enjoyed, especially in summer when tomatoes come off the vines in waves, not trickles.

Tomato gravy recipes usually start with a can of diced tomatoes, but we developed this one using beefsteak tomatoes for a fresh, summer taste. You will enjoy the vibrant, mildly acidic, and slightly sweet flavor that can only be gleaned from using fresh tomatoes. Make sure your tomatoes are good and ripe so that they release their liquid into the gravy.

Beefsteaks are the "all-purpose" tomato, ideal for sauces, BLT sandwiches, and main dish salads. They are not only brilliantly red and consistent in their size, but even in a perfectly ripe state, they are durable enough for any application, especially sautéing and crushing for this gravy.

What Is Tomato Gravy?

Don't confuse Southern tomato gravy with a sauce that's closer to marinara (sometimes called red gravy in places with a heavy Italian influence). Tomato gravy is a staple in Southern homes that makes the most of leftover ingredients—commonly pan drippings from cooked bacon, sausage, or ham, and often a surplus of ripe tomatoes. In summer, in-season tomatoes make it brighter and more acidic, while canned tomatoes can be swapped in when tomatoes are not at their peak.

There's lots of room to make do with what you have. If you don't have pan drippings, butter can be mixed with flour for a roux. In some areas, cornmeal is used in the place of flour, and bits of bacon, onion, celery, okra, or even green onions are added.

Savory, umami-rich, and with a deep herb flavor, tomato gravy is typically served over homemade biscuits, but can be enjoyed spooned over just about anything.

How Do You Peel Tomatoes for Tomato Gravy?

When using fresh tomatoes to make tomato gravy, you'll want to remove the skin for the best texture. The blanch and shock method to remove tomato skin is quick and easy, and doesn't affect the interior of the beefsteak tomato.

To remove the skin, cut a small X on the bottom of each tomato, and place them into a pot of boiling water for no more than one minute. Using a slotted spoon, remove the tomatoes from the hot water, and plunge them into an ice bath or bowl of cold water. Working quickly, grab one tomato at a time and peel back the skin with a knife or your fingers.

Ingredients for Tomato Gravy

To make this gravy, you'll need:

• Butter: The fat for the roux needed to thicken the gravy. You can also use pan drippings from cooked bacon, sausage, ham, and more.
• Yellow onion: Adds complexity to the gravy.
• Rosemary: Adds a pungent, woodsy flavor. Can be substituted with basil, parsley, or thyme if preferred.
• All-purpose flour: Paired with butter for a roux that helps to thicken the gravy.
• Lower-sodium chicken broth: Adds volume and thins the gravy. Can be substituted with homemade broth, or chicken stock.
• Beefsteak tomatoes: The star of the show, fresh beefsteak tomatoes have a vibrant color and meaty texture.
• Kosher salt: Taste and adjust as needed.
• Granulated sugar: Adds a touch of sweetness to balance the acidity of the fresh tomatoes.

How To Make Tomato Gravy

Tomato gravy should be quick and easy, and you'll find that after you make this recipe once or twice, you'll be able to make it again by heart. Be sure to have your ingredients measured and ready to go—this gravy comes together fast.

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Melt butter in a large saucepan. Add onion and rosemary; cook until softened.
• Step 2. Stir in flour, and cook 1 minute. Stir in broth and cook 1 minute to thicken.
• Step 3. Add tomatoes, salt, and sugar, gently crushing the tomatoes with a wooden spoon as you stir for about 2 minutes. Discard rosemary and serve.
  

What To Serve With Tomato Gravy

Whether served with breakfast, lunch, or dinner, tomato gravy is always welcome. Serve this delicious gravy over scrambled eggs, grits, biscuits, or cornbread, or as a tangy, savory topping for meatloaf, pork chops, mashed potatoes, rice, chicken, steak, and more.

How To Store and Reheat Tomato Gravy

Tomato gravy can be refrigerated in an airtight container for up to five days. Reheat on the stovetop until hot throughout before serving.

More Southern Gravy Recipes You'll Love

Look no further for classic recipes you'll make again and again:

• Sausage Gravy
• Red-Eye Gravy
• Chocolate Gravy
• White Country Gravy
• Old-Fashioned Turkey Gravy
• Ultimate Make-Ahead Gravy

Editorial contributions by Katie Rosenhouse.