I had so many people message me for my tomato gravy recipe after I posted a photo on social media last night that I decided to post it here!
I remember having tomato gravy for the very first time in my mamaw’s kitchen in Kentucky years ago. I don’t remember my parents ever making it at home so it was a rare treat. With all the tomatoes we’re still picking in the garden, I couldn’t help but be reminded of this rich Southern dish. And yes, it’s perfect for breakfast and dinner!
I had to ask my mamaw for her recipe and then I also came across a recipe for it in my new favorite cook book Victuals (pronounced Vittles down here in the South) and they are almost one in the same.
I hope you enjoy this gravy as much as I do!
- 2 tablespoons bacon grease (or olive oil)
- 1/2 Vidalia onion, diced
- 1 tablespoon all-purpose flour
- 2 cups diced tomatoes (or one 14.5 ounce can of fire roasted tomatoes with the juice)
- Salt and pepper to taste
- 2 slices bacon, fried and crumbled
- In a skillet, heat bacon grease (or olive oil) over medium heat. Add onions and cook until softened.
- Add flour over the onions and stir constantly until onions begin to brown lightly.
- Add tomatoes and reduce heat to low, simmering for 25 minutes and stirring frequently. It will really start to thicken in the last 10 minutes.
- Remove from heat and add salt and pepper to taste.
- Garnish with crumbled bacon pieces.
- Serve immediately with biscuits or as a side dish.
If you have leftovers, refrigerate for up to 2 to 3 days and reheat in the microwave.