“Tomato gravy,” you might say, “Isn’t that just another word for pasta sauce?” Well, no. In fact, it’s not even remotely correct. First off, tomato gravy is a Southern comfort food classic—a sauce that’s creamy and tangy and salty, ideally fit to accompany fluffy biscuits, rice, or grits. Besides, it’s like Southern cuisine’s best-kept secret that deserves so much more attention than it’ll ever get. Not to mention, if you never get around to trying it, you’re really missing out.
Besides, it’s easy, homey, and delicious-sounding, so today is a day to learn all about tomato gravy: The history behind it and how to make it yourself.
The Heart and Soul of Tomato Gravy
Tomato gravy is more than a sauce; it’s an experience. Something about this dish is comforting. You must have eaten it somewhere along the line; it is something that feels warm and familiar, even if you didn’t grow up eating it. Desperation led to its creation, making it an efficient way of managing surplus ingredients like tomatoes and flour to fill empty stomachs. With time, it became an ideal dish for breakfast and dinner.
Unique tomato gravy sweetness lies in its creamy-tangy balance. Tomato gravy sets itself apart from marinara for its use of milk or cream. Combining these two ingredients results in a smooth and luscious texture. Pair this sauce with fluffy, butter biscuits, and there you have a meal that feels like being hugged in food.
A Little Backstory on This method
Tomato gravy finds its roots in the countryside of the South; it is a resourceful way to stretch a family’s worth of ingredients. They would throw together some fresh garden tomatoes, a little bacon grease, and some flour to make it a dish called tomato gravy, flavored and viscous enough to heat someone’s stomach. The farmers would actually have it for breakfast pouring it over biscuits to give them a good energy blast for their long working hours during the day.
From a very humble dish, tomato gravy grew to become one of the quintessential Southern home comforts in cooking, appreciated for its nurturing flavors and infinite adaptability. Though it never shared the glam spotlight of fried chicken and cornbread, tomato gravy remains a cherished item among those who grew up with it. The kind of thing your grandma would make, you eat it and wonder why it’s not on every restaurant menu.
Tomato Gravy vs. Tomato Sauce: What’s the Difference?
Let’s get one thing straight: tomato gravy is not tomato sauce. If you’re picturing something you’d toss with spaghetti, you’re way off. Here’s how they differ:
Texture
This dish is creamy, thanks to the addition of milk or cream. Tomato sauce, on the other hand, is all about the tomatoes.
Flavor
It has a savory, tangy flavor with a hint of richness from the fat and cream. On the other hand, tomato sauce leans more acidic and tomato-forward.
Purpose
This versatile comfort food is served with biscuits, rice, or grits. In contrast, tomato sauce is usually a base for pasta or pizza.
Fat Base
Bacon grease or butter is essential, giving it a smoky, indulgent flavor. On the other hand, Tomato sauce doesn’t typically include a fat base.
What You’ll Need to Make Tomato Gravy
One of the best things about this recipe is how simple it is to make. You don’t need fancy ingredients—just a few pantry staples. Here’s what you’ll need:
Ingredients:
- Tomatoes: Fresh or canned both work. Crushed, diced, or even stewed tomatoes will do the trick.
- Bacon grease or butter: For that rich, smoky flavor.
- All-purpose flour: This is what thickens the gravy.
- Milk or cream: Adds the creamy texture that makes tomato gravy stand out.
- Salt and pepper: For seasoning.
- Sugar (optional): Just a pinch to balance the acidity of the tomatoes.
- Red pepper flakes (optional): For a spicy kick.
- Fresh herbs (optional): Parsley or thyme can elevate the flavor, but they’re not essential.
How to Make Tomato Gravy
1: Prepare the Saucepan
Start off by heating some bacon drippings in a saucepan over medium heat; the smoky flavor of the drippings makes their contribution toward a rich, tasty gravy. (See the recipe card below for exact amount.)
2: Sauté the Onions
Toss chopped onions into the hot pan and sauté them until they turn soft and translucent. This step builds a savory base for your gravy.
3: Create the Roux
Look at the onions and sprinkle flour while stirring them constantly. With this, you must cook the flour and onions for about 1 minute to golden, as this will help thicken the gravy.
4: Combine the Ingredients
Gradually add the diced and crushed tomatoes to the pan, then follow with the chicken broth. Stir thoroughly to make sure everything is well combined and smooth.
5: Add Seasonings
Combine the brown sugar, salt and pepper. Stir and mix well so that the sugar dissolves while distributing seasonings evenly. Now taste it and adjust the seasoning according to your taste.
6: Simmer
Bring the mixture to a gentle simmer. Stir occasionally to prevent sticking and let the flavors meld together as the gravy thickens.
7: Finish with Cream
Now add in the cream, constantly stirring it until the two ingredients combine. You will thus finally arrive at the joint which gives the gravy its characteristic creamy taste.
8: Serve
Once the gravy is heated through, remove it from the stove. Serve it hot over biscuits, rice, or grits. Additionally, For an extra touch, garnish with fresh basil or parsley if desired.
Ways to Serve Tomato gravy
This dish is incredibly versatile. Here are some of the best ways to serve it:
Over Biscuits
This is the classic pairing. Just by split a warm biscuit in half and pour the sauce right on top. It’s the ultimate comfort food.
With Grits
Creamy grits topped with this is a breakfast game-changer. Moreover, Add a fried egg on top for extra flavor.
On Rice
This might sound unusual, but serving it over rice is a popular Southern side dish. It’s simple, filling, and tasty.
As a Sauce for Meat
Use it as a topping for fried chicken, pork chops, or even meatloaf. In addition, It’s a great way to add flavor and moisture.
With Mashed Potatoes
Swap out traditional brown gravy for this on mashed potatoes. Trust me, You won’t regret it.
Tips for Making the Best Tomato Gravy
- Use Fresh Ingredients When Possible
If it’s tomato season, grab some fresh, ripe tomatoes. They’ll give your gravy a bright, fresh flavor. - Don’t Skip the Fat
Bacon grease or butter is essential for that deep, rich flavor. If you’re trying to keep it vegetarian, go for a high-quality plant-based butter. - Adjust the Sweetness
Tomatoes can vary in acidity, so taste your gravy as you go. Add a pinch of sugar if it’s too tangy, but don’t overdo it. - Make It Ahead
Tomato gravy stores well in the fridge for up to 3 days. Just reheat it gently over low heat, adding a splash of milk if it’s too thick. - Experiment with Spices
Though salt, pepper, and perhaps a hint of sugar are what the traditional recipe calls for, you can get adventurous! Smoked paprika or garlic powder, just a pinch, can add extra depth and will elevate your gravy.
FAQs
What is tomato gravy made of?
Tomato gravy is made from a few simple ingredients: tomatoes (fresh or canned), bacon drippings or butter, all-purpose flour, milk or cream, and seasonings like salt, pepper, and a touch of sugar. Some recipes also include onions or chicken broth for added flavor. It’s a creamy, tangy, and savory sauce that’s perfect over biscuits, rice, or grits.
What’s the difference between tomato sauce and tomato gravy?
The main difference is in texture and use. Tomato gravy is creamy and rich, made with a fat base (like bacon grease), flour, and milk or cream to give it a smooth, velvety consistency. Tomato sauce, on the other hand, is primarily tomato-based, thinner, and doesn’t include milk or flour. While tomato sauce is typically paired with pasta, tomato gravy is a Southern comfort dish served over biscuits or rice.
Is red eye gravy the same as tomato gravy?
No, red eye gravy and tomato gravy are not the same. Red eye gravy is made with coffee and the drippings from country ham, giving it a thin, savory texture with a slight bitterness. Tomato gravy, by contrast, uses tomatoes and cream to create a rich, tangy sauce. Both are Southern classics, but they have distinct flavors and ingredients.
What is the history of tomato gravy?
Tomato gravy grew up in the rural South, where many humble means were pressed into the service of something simple and cheap, such as garden tomatoes, bacon grease, and flour. It was a practical dish relying upon the wants of farmers and families to stretch the food supply, especially during tomato season. Over time, it became a comforting standby served at breakfast, lunch, or dinner and often accompanied by biscuits, grits, or rice. It stands as a monument to the thriftiness and deliciousness of Southern cuisine.
Why Tomato Gravy Deserves a Spot in Your Recipe Rotation
Tomato gravy is much more than just a frontrunner for a Southern dish; it stands as some of the best testament to food simplicity. Some basic, down-to-earth goodies morph into food for the gods. Truly, tomato gravy just brings warmth and comfort at any time, breakfast, lunch, or dinner. Besides being a dish, it has transcended generations as a much-cherished tradition for its spicy-sour flavor and versatility: sipping on this bright red gravy with rice or warm biscuit pieces is a delightful joy to have.
Please do not turn to jarred sauces whenever in doubt about comfort food; instead, grab some heirloom tomatoes and prepare good old-fashioned tomato gravy. Serve it swimming with biscuit heaven, buttery grits, or even rice, and behold the magic process unfold before your very eyes. The quick acceptance of this Southern classic by all who happen upon it could possibly lead you to consider it as your next favorite recipe. Go on! Give it a shot: cook it, gather around the table, and indulge in this ever-so-magic comfort to the fullest.
more relevant recipes:
Tomato Gravy
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Learn how to make delicious, flavorful tomato gravy with this easy recipe. Perfect for breakfast, lunch, or dinner
Ingredients
- Tomatoes: Fresh or canned both work. Crushed, diced, or even stewed tomatoes will do the trick.
- Bacon grease or butter: For that rich, smoky flavor.
- All-purpose flour: This is what thickens the gravy.
- Milk or cream: Adds the creamy texture that makes tomato gravy stand out.
- Salt and pepper: For seasoning.
- Sugar (optional): Just a pinch to balance the acidity of the tomatoes.
- Red pepper flakes (optional): For a spicy kick.
- Fresh herbs (optional): Parsley or thyme can elevate the flavor, but they’re not essential.
Instructions
Start off by heating some bacon drippings in a saucepan over medium heat; the smoky flavor of the drippings makes their contribution toward a rich, tasty gravy. (See the recipe card below for exact amount.)
Toss chopped onions into the hot pan and sauté them until they turn soft and translucent. This step builds a savory base for your gravy.
Look at the onions and sprinkle flour while stirring them constantly. With this, you must cook the flour and onions for about 1 minute to golden, as this will help thicken the gravy.
Gradually add the diced and crushed tomatoes to the pan, then follow with the chicken broth. Stir thoroughly to make sure everything is well combined and smooth.
Combine the brown sugar, salt and pepper. Stir and mix well so that the sugar dissolves while distributing seasonings evenly. Now taste it and adjust the seasoning according to your taste.
Bring the mixture to a gentle simmer. Stir occasionally to prevent sticking and let the flavors meld together as the gravy thickens.
Now add in the cream, constantly stirring it until the two ingredients combine. You will thus finally arrive at the joint which gives the gravy its characteristic creamy taste.
Once the gravy is heated through, remove it from the stove. Serve it hot over
Notes
- Adjust seasoning to taste.
- Fresh basil can be substituted with dried herbs.
- Tomato gravy can be used as a topping or as a base for other dishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120 kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: tomato gravy, savory sauce, easy tomato gravy, homemade gravy, tomato sauce recipe, basil tomato gravy
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