Classic Southern Tomato Gravy Recipe | Easy Comfort Food
Silky, savory Southern tomato gravy made with a simple roux, tomatoes, and milk for a creamy, balanced sauce that’s perfect over biscuits, grits, rice, or chops. Comes together quickly with pantry staples and customizable heat and texture.
Ingredients
Ingredients
- 4 tablespoons unsalted butter (or bacon drippings)
- 4 tablespoons all-purpose flour
- 1 small yellow onion, finely diced (about 1/2 cup)
- 2 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes with juices (or crushed)
- 1 cup milk (whole milk preferred; half-and-half optional)
- 1/2 cup low-sodium chicken broth (or vegetable broth)
- 1 teaspoon sugar
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- Pinch of red pepper flakes (optional)
- 2 tablespoons heavy cream (optional)
- Fresh chives or parsley, chopped (optional garnish)
Instructions
Instructions
- Set a medium saucepan over medium heat and melt the butter, then add the diced onion with a pinch of salt and cook until soft and lightly golden, about 4 to 5 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Sprinkle in the flour and stir constantly until the roux turns light blond and smells toasty, about 2 to 3 minutes.
- Add the canned tomatoes with their juices and let it bubble for about 1 minute, stirring to combine with the roux.
- Whisk in the milk and broth gradually to avoid lumps, then add the sugar, salt, pepper, smoked paprika, and red pepper flakes if using.
- Bring to a gentle simmer and cook, stirring often, until glossy and thick enough to coat a spoon, about 6 to 10 minutes; add a splash more milk or broth if it thickens too much.
- Taste and adjust seasoning, then stir in heavy cream if desired for extra richness.
- For a smoother texture, blend briefly with an immersion blender; for rustic texture, leave as is.
- Serve hot over biscuits, grits, rice, or alongside fried chicken or pork chops, and garnish with chopped chives or parsley.
Notes
Yields about 3 cups. Refrigerate up to 4 days or freeze up to 2 months; reheat gently with a splash of milk or broth. Balance acidity with a pinch more sugar or a splash of cream if needed. For gluten-free, use 1:1 GF flour or thicken with a cornstarch slurry. Variations include using bacon drippings, adding sausage, or a Creole-style trinity and Cajun seasoning.