Southern
Yield: 4-5 cups
Author: Tammy Nichols
Tomato Gravy - Master Cookbook Recipe # 611
Tomato Gravy is a true Southern classic, offering a rich and savory depth that pairs beautifully with everything from breakfast biscuits to dinner meats. This version combines a golden roux with a flavorful tomato base, creating a creamy, comforting sauce that feels like home.
This is recipe #611 in Tammy’s Master Cookbook.
Prep time: 15 minCook time: 20 minTotal time: 35 min
Cook mode
Prevent screen from turning off
Ingredients
- 1/2 large Onion, chopped
- 15 oz can Petite diced tomatoes
- 6 oz can Tomato paste
- 2 cups Hot water
- 2 tsp Beef bouillon granules
- 2 Tbsp Shortening
- 2 Tbsp Salted butter
- 1/4 cup Self-rising flour
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Milk
- 1/4 tsp Salt (additional)
- Optional: A pinch of sugar to taste
Instructions
- Soften Vegetables: In a saucepan over medium heat, cook the chopped onion and diced tomatoes until they are soft.
- Prep Liquid: Whisk the tomato paste into the hot water until blended, then stir in the beef bouillon granules.
- Make the Roux: Melt the shortening and butter in a large, deep skillet over medium-high heat. Sift in the flour, add salt and pepper, and whisk constantly until the mixture turns golden brown.
- Thicken: Slowly whisk in the tomato/water mixture and the milk. Continue whisking until the gravy is smooth and creamy.
- Finish: Stir in the cooked onion and tomato mixture. Remove from heat once thickened to your liking.
- Serve: Best enjoyed over homemade, open-faced buttermilk biscuits.
Notes
Tammy’s Tips
This gravy is incredibly versatile and tastes just as good over meatloaf or hamburger steaks as it does at the breakfast table. If you find the tomatoes a bit too acidic, adding a tiny pinch of sugar can help balance the flavors perfectly. For the best experience, always serve it piping hot, especially when pouring it over fresh, fluffy biscuits!