Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Tomato gravy is a classic Southern American tomato-based sauce or condiment that’s loaded with savory flavor. It’s an incredibly versatile sauce, used in many different ways, and it’s very easy to make. You can also spice it up as much as you’d like to. It cooks up quickly, making this one of your potential go-to recipes for quick and easy meals. Let’s talk about how to make tomato gravy, shall we?
Butter. You can also use bacon grease or lard, which are common in Southern recipes. All-Purpose Flour. For making a roux. Onion. Tomatoes. I prefer fire-roasted tomatoes, though canned diced tomatoes ro tomato sauce are great here. You can use fresh tomatoes, though you will need more simmering time to break them down into a sauce. Stock. Chicken stock or chicken broth is great, or use vegetable stock for a vegetarian version. Salt and Pepper. To taste. OPTIONAL INGREDIENTS Heavy Cream. For a creamier, richer gravy. You can also use milk. Hot Sauce. I love a splash of Tabasco or Crystal hot sauce, though you can use others if you prefer a spicy kick. See the recipe notes section for other possible variations.
Make a Light Roux. Add the flour and stir continuously to form a slurry. You only need a few minutes of cooking to make a very light roux. Tomatoes and Stock. Stir in the tomatoes, stock, salt and pepper, along with optional cream or milk if you want a richer version. Reduce the heat and simmer the tomato gravy a few minutes to thicken it up, then stir in your hot sauce when you’re ready to go. It is wonderful as a topping for homemade meatloaf. Try it with crispy fried chicken, spooned over creamy mashed potatoes or country ham. Swirl it into rice, or serve it with your favorite pasta noodles as a twist on traditional pasta. Use it with your favorite shrimp and grits recipe, or spoon it over freshly grilled vegetables or collard greens. Tomato gravy is incredibly versatile, enjoyed for it’s rich and savory flavor, a Southern classic ready to add depth to a wide range of meals. You can also freeze it for 2-3 months. That’s it, my friends. I hope you enjoy this tomato gravy recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Southerner’s Cookbook: Recipes, Wisdom, and Stories (affiliate link, my friends!) North Carolina Barbecue: Flavored by Time, by Bob Gardner (affiliate link, my friends!)
Also, I hope you’ll check out my cookbook! 75 easy recipes with big, bold flavor.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
