Go Back
–+ servings
Southern Tomato Gravy Recipe

Southern Tomato Gravy

Wholesome Cove
This traditional Southern tomato gravy features smoky bacon drippings, tangy crushed tomatoes, and a rich roux that creates a velvety sauce perfect for spooning over buttermilk biscuits, creamy grits, or fluffy rice. It's a comforting breakfast staple that comes together in just 30 minutes using simple pantry ingredients.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 215 kcal

Equipment

  • Large cast iron skillet or heavy-bottomed skillet 12-inch or 30cm
  • Wire whisk
  • Wooden spoon For stirring
  • Sharp knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Small bowl For mixing flour slurry (optional)
  • Slotted spoon For removing bacon

Ingredients
  

  • 8 slices thick-cut bacon about 8 oz or 225g
  • 1/4 cup all-purpose flour 30g
  • 1 can crushed tomatoes 28 oz or 794g
  • 1 cup low-sodium chicken broth 240ml
  • 1/2 cup whole milk or heavy cream 120ml
  • 1 tablespoon sugar 12g
  • 1 teaspoon kosher salt 6g, or to taste
  • 1/2 teaspoon black pepper 1g
  • 1/4 teaspoon garlic powder 0.5g, optional

Instructions
 

  • Cut bacon into 1/2-inch pieces and cook in a cold skillet over medium heat for 8-10 minutes until crispy. Transfer bacon to a paper towel-lined plate, leaving 3-4 tablespoons of drippings in the skillet.
  • Add flour to the hot bacon drippings and whisk constantly for 2-3 minutes until the mixture turns light tan and smells nutty. This creates the roux base for your gravy.
  • Slowly pour in chicken broth while whisking constantly to prevent lumps. Add crushed tomatoes, milk, sugar, salt, pepper, and garlic powder, then scrape any bits from the bottom of the skillet.
  • Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10-12 minutes, stirring every couple of minutes until gravy thickens to coat the back of a spoon.
  • Taste and adjust seasoning, then stir in half the reserved bacon. Let rest for 2-3 minutes and serve hot over biscuits, grits, or rice, garnished with remaining bacon.

Notes

  • Use thick-cut bacon with good marbling for the most flavorful drippings. Thin bacon won't render enough fat.
  • Watch the roux carefully - medium heat is key. Too hot and the flour burns; too cool and it won't develop proper flavor.
  • San Marzano or fire-roasted tomatoes add deeper flavor than standard canned tomatoes.
  • The sugar balances the acidity of tomatoes, not to make it sweet. Adjust to taste based on your tomato brand.
  • Stir frequently during simmering to prevent sticking and scorching on the bottom of the pan.
  • Gravy thickens as it cools, so make it slightly thinner than desired while hot.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Reheat gently on the stovetop, adding a splash of broth or water if needed to restore consistency.
  • For a vegetarian version, use olive oil instead of bacon drippings and vegetable broth instead of chicken broth.
  • Add red pepper flakes or diced jalapeño for a spicy kick.

Nutrition

Serving: 1ServingCalories: 215kcalCarbohydrates: 15gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 620mgPotassium: 380mgFiber: 2gSugar: 7gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 8mg
Keyword bacon gravy, biscuits and gravy, breakfast gravy, southern gravy, tomato gravy
Tried this recipe?Let us know how it was!