Old-Fashioned Southern Tomato Gravy Recipe | Creamy Tomato Gravy for Biscuits – A Cozy Breakfast Classic
Tomato gravy is a Southern staple that turns simple biscuits into a comforting, hearty meal. It’s creamy, tangy, and just a little peppery—exactly what you want on a slow morning. This old-fashioned version uses pantry ingredients and comes together in one skillet in about 20 minutes.
Whether you’re feeding a crowd or cooking for two, this is the kind of recipe that feels nostalgic and satisfying. Serve it over warm buttermilk biscuits, and breakfast is done.
Why This Recipe Works
- Simple pantry ingredients: Flour, butter, milk, and canned tomatoes are all you need for a rich, creamy gravy.
- Balanced flavor: The roux adds depth and body, the milk brings creaminess, and the tomatoes give a bright, savory kick.
- Quick to make: From start to finish, this takes about 20 minutes. Perfect for busy mornings.
- Flexible: Works with canned tomatoes, fresh tomatoes, or tomato sauce, and it adapts to your spice preferences.
- Comforting texture: Smooth and pourable, it coats biscuits without being heavy or pasty.
Ingredients
- 4 tablespoons unsalted butter (or bacon grease for a smokier flavor)
- 1/4 cup all-purpose flour
- 1 (14.5-ounce) can diced tomatoes with juices (or 1 1/2 cups chopped fresh tomatoes)
- 1 cup whole milk (plus more as needed for thinning)
- 1/2 to 3/4 cup low-sodium chicken or vegetable broth (optional but helps with flavor and consistency)
- 1 small onion, finely chopped (about 1/2 cup)
- 1 garlic clove, minced
- 1 teaspoon sugar (balances acidity)
- 1/2 teaspoon smoked paprika (optional, for warmth)
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- Kosher salt and freshly ground black pepper to taste
- Warm buttermilk biscuits for serving
How to Make It
- Sauté the aromatics: In a medium skillet over medium heat, melt the butter.
Add the chopped onion with a pinch of salt and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds more until fragrant.
- Make the roux: Sprinkle the flour over the butter and onions. Stir constantly for 1 to 2 minutes until the mixture turns lightly golden and smells nutty.
Don’t let it brown too much—this gravy should be creamy and lightly colored.
- Add the tomatoes: Pour in the diced tomatoes with their juices. Stir well to combine with the roux. It will look thick at first; that’s normal.
- Whisk in liquids: Slowly whisk in the milk and 1/2 cup broth.
Keep whisking to smooth out any lumps. If it’s too thick, add the remaining broth a little at a time.
- Season and simmer: Stir in the sugar, smoked paprika, and red pepper flakes if using. Season with salt and black pepper.
Bring to a gentle simmer and cook for 5 to 8 minutes, stirring often, until the gravy is silky and coats the back of a spoon.
- Adjust texture: If you prefer a smoother gravy, mash the tomatoes lightly with a spoon, or use an immersion blender for a few quick pulses. If it gets too thick, add a splash of milk to loosen.
- Taste and finish: Taste and adjust seasoning. You want a balance of creamy, tangy, and savory with a hint of sweetness.
- Serve: Spoon generously over warm biscuits.
Add a grind of black pepper on top for that classic Southern look and flavor.
Keeping It Fresh
- Refrigerate: Store in an airtight container for up to 4 days. It will thicken as it chills.
- Reheat: Warm gently on the stove over low heat, adding a splash of milk or water to bring it back to a pourable consistency.
- Freeze: Tomato gravy freezes fairly well for up to 2 months. Thaw overnight in the fridge and whisk while reheating to restore smoothness.
- Make ahead: You can make the gravy a day in advance.
Reheat before serving and thin as needed.
Benefits of This Recipe
- Budget-friendly: Uses common, affordable ingredients you likely already have.
- Versatile: Great on biscuits, grits, rice, mashed potatoes, or even fried chicken and pork chops.
- Comforting and nostalgic: A classic Southern flavor that’s cozy without being heavy.
- Quick comfort: Ready in about 20 minutes, start to finish.
- Customizable heat and texture: Keep it chunky or smooth; make it mild or spicy.
What Not to Do
- Don’t skip the roux: It’s what makes the gravy thick and velvety. Raw flour will taste chalky.
- Don’t boil hard: A rolling boil can cause the milk to separate. Keep it to a gentle simmer.
- Don’t forget the sugar: Just a teaspoon tames the tomato’s acidity without making it sweet.
- Don’t add all the liquid at once: Gradual whisking keeps the gravy smooth and lump-free.
- Don’t over-season early: Tomatoes concentrate as they cook.
Taste at the end and adjust.
Recipe Variations
- Bacon or sausage gravy base: Cook chopped bacon or breakfast sausage first. Use the drippings instead of butter, and crumble the meat back in at the end.
- Creamier version: Swap half the milk for heavy cream, or stir in 2 tablespoons of cream cheese at the end.
- Spicy Creole twist: Add a pinch of cayenne, a teaspoon of Creole seasoning, and a splash of hot sauce.
- Fresh tomato summer version: Use ripe tomatoes. Peel if you prefer by blanching, then chop and cook a few extra minutes to reduce.
- Herb-forward: Stir in chopped fresh basil or parsley at the end for a bright finish.
- Onion-free option: Skip the onion and add 1/4 teaspoon onion powder instead for a smoother sauce.
- Dairy-free: Use olive oil or bacon grease for the roux and swap in unsweetened almond milk or oat milk.
FAQ
Can I use tomato sauce instead of diced tomatoes?
Yes.
Use about 1 1/2 cups tomato sauce and reduce the sugar slightly. You may need a bit more broth to keep the gravy from getting too thick.
What kind of biscuits pair best with tomato gravy?
Flaky buttermilk biscuits are classic. If you like a sturdier bite, use drop biscuits.
Either way, serve them warm so they soak up the gravy.
How do I fix lumpy gravy?
Whisk vigorously while adding the milk and broth slowly. If lumps remain, use an immersion blender for a few quick pulses or strain through a fine-mesh sieve.
Can I make it vegetarian?
Absolutely. Use butter or olive oil for the roux and vegetable broth instead of chicken broth.
Why add sugar to tomato gravy?
Tomatoes can be quite acidic.
A small amount of sugar rounds out the flavor and keeps the gravy balanced without tasting sweet.
How thick should tomato gravy be?
It should be pourable but cling to a spoon. If it’s too thin, simmer a few more minutes. If it’s too thick, whisk in a splash of milk or broth.
Can I use low-fat milk?
Yes, but the gravy will be less rich.
Whole milk gives the best texture. If using low-fat, add a small knob of butter at the end for body.
Is this good for meal prep?
It is. Make a batch, refrigerate, and reheat during the week.
Just thin with a bit of milk when warming.
Wrapping Up
Old-fashioned Southern tomato gravy is simple, adaptable, and deeply comforting. With a solid roux, a can of tomatoes, and a few seasoning tweaks, you’ll have a rich sauce that makes biscuits feel special. Keep the heat gentle, taste as you go, and adjust the texture to your liking.
Once you try it, this creamy tomato gravy might become your go-to weekend breakfast—humble, cozy, and always satisfying.
Old-Fashioned Southern Tomato Gravy Recipe | Creamy Tomato Gravy for Biscuits - A Cozy Breakfast Classic
Ingredients
- 4 tablespoons unsalted butter (or bacon grease for a smokier flavor)
- ¼ cup all-purpose flour
- 1 (14.5-ounce) can diced tomatoes with juices (or 1 1/2 cups chopped fresh tomatoes)
- 1 cup whole milk (plus more as needed for thinning)
- ½ to 3/4 cup low-sodium chicken or vegetable broth (optional but helps with flavor and consistency)
- 1 small onion, finely chopped (about 1/2 cup)
- 1 garlic clove, minced
- 1 teaspoon sugar (balances acidity)
- ½ teaspoon smoked paprika (optional, for warmth)
- ¼ to 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- Kosher salt and freshly ground black pepper to taste
- Warm buttermilk biscuits for serving
Instructions
- Sauté the aromatics: In a medium skillet over medium heat, melt the butter. Add the chopped onion with a pinch of salt and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds more until fragrant.
- Make the roux: Sprinkle the flour over the butter and onions. Stir constantly for 1 to 2 minutes until the mixture turns lightly golden and smells nutty. Don’t let it brown too much—this gravy should be creamy and lightly colored.
- Add the tomatoes: Pour in the diced tomatoes with their juices. Stir well to combine with the roux. It will look thick at first; that’s normal.
- Whisk in liquids: Slowly whisk in the milk and 1/2 cup broth. Keep whisking to smooth out any lumps. If it’s too thick, add the remaining broth a little at a time.
- Season and simmer: Stir in the sugar, smoked paprika, and red pepper flakes if using. Season with salt and black pepper. Bring to a gentle simmer and cook for 5 to 8 minutes, stirring often, until the gravy is silky and coats the back of a spoon.
- Adjust texture: If you prefer a smoother gravy, mash the tomatoes lightly with a spoon, or use an immersion blender for a few quick pulses. If it gets too thick, add a splash of milk to loosen.
- Taste and finish: Taste and adjust seasoning. You want a balance of creamy, tangy, and savory with a hint of sweetness.
- Serve: Spoon generously over warm biscuits. Add a grind of black pepper on top for that classic Southern look and flavor.
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