Recipe

Tomato Gravy

A tangy, savory Southern tomato gravy with a silky roux base. Fast, cozy, and perfect over biscuits, grits, or rice.

By Matt Campbell

•

4.8

A shallow bowl of Southern tomato gravy spooned over split buttermilk biscuits on a wooden table, with a spoon resting beside the bowl in warm kitchen light

Tomato gravy is one of those old-school Southern miracles that feels like it should be fussy, but it is basically pantry tomatoes plus a quick roux. You get a sauce that is tangy, a little sweet, deeply savory, and exactly the kind of thing that makes you stop mid-bite like, okay wow.

Some folks make it with bacon drippings, some keep it vegetarian, and most families have a strong opinion about whether it should be chunky or smooth. My version is weeknight-friendly and flexible. Make it cozy for breakfast with biscuits or take it into dinner territory over rice, grits, or fried chicken.

Canned tomatoes, flour, milk, onion, garlic, black pepper, and a small bowl of bacon drippings arranged on a kitchen counter

Why It Works

Big flavor from simple stuff: A little onion and garlic, plus tomato paste if you have it, builds that slow-cooked taste fast.
Silky texture without drama: The roux thickens the gravy so it clings to biscuits instead of sliding off.
Adjustable tang and thickness: Add a pinch of sugar if your tomatoes are sharp, and thin with stock or milk until it hits your ideal spoon-coating consistency.
Bacon drippings optional: Use butter or oil if that is what you have, and it still turns out rich and satisfying.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Warm in a saucepan over medium-low, stirring often. Tomato gravy thickens as it sits, so add a splash of broth, water, or milk to loosen it back up.

Freeze: You can freeze it for up to 2 months, but roux-thickened sauces (especially with dairy) can separate a bit after thawing. It is still tasty. Thaw overnight in the fridge and whisk while reheating to bring it back together.

A glass food storage container filled with leftover tomato gravy on a kitchen counter, with a lid set nearby

Common Questions

What is tomato gravy?

Southern tomato gravy is a roux-thickened sauce made with tomatoes and usually some kind of fat like bacon drippings or butter. It is not the same as Italian marinara. It is more like a savory breakfast gravy that happens to be tomato-based.

Is tomato gravy the same as ketchup gravy?

Not really. In some households, “ketchup gravy” is made by thinning and thickening ketchup with water, broth, or milk plus seasonings. Recipes vary a lot, and it tends to be sweeter. Tomato gravy uses tomatoes (often canned) and a roux for a fuller, less sweet flavor.

Can I make tomato gravy without bacon drippings?

Yes. Swap the drippings for butter, vegetable oil, or a mix of butter and oil. If you want a smoky note, add a tiny pinch of smoked paprika.

What tomatoes work best?

Diced tomatoes give you a chunkier gravy. Crushed tomatoes make it smoother with less effort. Whole tomatoes work too, just break them up with a spoon. Fire-roasted tomatoes add a subtle smoky edge.

How do I fix tomato gravy that tastes too acidic?

Add a pinch of sugar, then taste again. You can also add a splash more milk or a small pat of butter to round it out. If your tomatoes are aggressively sharp, a tiny pinch of baking soda can help, but go easy because too much can taste flat and weird.

Why is my tomato gravy lumpy?

Usually it is from adding liquid too fast to the roux. Whisk in your stock gradually. If lumps happen anyway, keep whisking and simmering, or hit it with an immersion blender for 10 seconds.

How thick should tomato gravy be?

It is personal. I like it thick enough to coat a spoon but still pourable. A good cue is when it coats the back of a spoon and a line holds for a second when you drag a spoon through the skillet. If it is too thick, add liquid a splash at a time. If it is too thin, simmer a few more minutes.

Can I make it vegetarian or dairy-free?

Absolutely. Use butter or oil instead of bacon drippings and vegetable stock instead of chicken stock. For dairy-free, use an unsweetened plant milk (oat works well) and add it slowly over low heat.

Any easy add-ins?

Browned breakfast sausage is a classic. You can also stir in a pinch of dried thyme, a little black pepper, or extra hot sauce if you like a kick.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel)
Whisk
Wooden spoon or silicone spatula
Measuring cups and spoons
Knife and cutting board
Optional: immersion blender for smoother gravy

I did not grow up thinking, “One day I will have strong opinions about tomato gravy,” but here we are. The first time I made it, I was trying to stretch a can of tomatoes into a real meal and accidentally landed on something that tasted like comfort with a little bite. Now it is my go-to when I want cozy carbs and a sauce that feels like it has been simmering all afternoon, even if I made it in gym shorts in under half an hour.

Tomato Gravy

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

2 tablespoons bacon drippings or unsalted butter (or 1 tablespoon butter + 1 tablespoon neutral oil)
1/2 small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste (optional, for deeper flavor)
1 (14.5-ounce) can diced tomatoes, with juices (see note)
1 cup chicken stock (or vegetable stock)
1/2 cup milk (whole milk preferred, but any works)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/4 teaspoon smoked paprika or cayenne (optional)
1 teaspoon sugar (optional, only if needed)
1 teaspoon hot sauce (optional, to taste)

Tomato note: Diced keeps it chunky. Crushed makes it smoother. If you use crushed, start with 1 cup and add more if you want it thicker and tomato-forward.

For serving (pick your favorite): warm biscuits, grits, rice, fried eggs, sausage patties, or fried chicken

Finely diced onion and minced garlic in small bowls on a cutting board beside measured flour and seasonings on a kitchen counter

Instructions

Sauté the aromatics. Heat a large skillet over medium heat. Add the bacon drippings (or butter). Once melted, add the onion and cook 3 to 4 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.
Make the roux. Sprinkle in the flour and stir constantly for 1 to 2 minutes. You want it to look like a thick paste and smell a little nutty, not raw. If using tomato paste, stir it in now and cook 30 to 60 seconds to wake up the flavor.
Whisk in stock and add tomatoes. Slowly pour in the stock while whisking, smoothing out any lumps. Add the canned tomatoes with their juices and stir well.
Simmer and season. Bring to a gentle simmer and cook 6 to 8 minutes, stirring often, until it thickens enough to coat the back of a spoon. Reduce the heat to low. Slowly stir in the milk (room temp helps) a little at a time. Season with salt, pepper, and smoked paprika or cayenne if using. Taste. If it is too tangy, add a pinch of sugar. If you want more zip, add hot sauce.
Adjust texture. For chunky gravy, leave it as-is. For a smoother gravy, use an immersion blender right in the skillet for a few seconds, or mash some of the tomatoes with the back of a spoon.
Serve hot. Spoon over split biscuits, grits, or rice. Add a fried egg on top if you want to make it feel like a proper event.