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.
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.