Easy Tomato Gravy

Ingredients for this Tomato Gravy Recipe

Butter (4 tablespoons): This is the fat base for the roux. Bacon grease is the traditional Southern substitute and makes a noticeably more savory, smoky gravy. Use the same amount. Do not substitute olive oil, it works but the flavor is wrong for this dish.

All-purpose flour (4 tablespoons): Whisked into the butter to make the roux. The ratio here is equal parts butter and flour, which is the standard for a medium-thickness gravy. More flour makes it paste-like, less makes it thin.

Diced tomatoes (1 can, 14.5 oz, undrained): Do not drain the can. The juice is part of your liquid and part of your flavor. Draining it forces you to add more water and the gravy tastes flat. Fresh tomatoes work during tomato season, about 2 cups peeled and diced, but they release more water so the gravy takes longer to thicken.

Whole milk (1 cup): Whole milk gives you the creamiest result. I have used heavy cream and it works well, richer and slightly thicker. 2 percent works but the gravy is noticeably thinner. Chicken broth in place of the milk gives you a savory, non-dairy version with a completely different character, less creamy, more like a tomato pan sauce.

Water (1/2 cup): Loosens the gravy to the right consistency. Add it gradually in Step 4 and hold some back if the gravy is already at the thickness you want.

Salt (1 tsp), black pepper (1/2 tsp), onion powder (1/2 tsp): The seasoning base. Add them after the liquid goes in so you can taste and adjust as the gravy simmers down.

Granulated sugar (1/4 tsp): A small amount that rounds out the acidity of the canned tomatoes. You do not taste it as sweet. Skip it if you are using fresh tomatoes, which are naturally less acidic than canned.

How to Make Tomato Gravy

STEP 1: Melt butter in a large cast iron skillet or heavy-bottomed pan over medium heat.

STEP 2: Once the butter is melted, sprinkle in the flour and whisk constantly. Cook for 3 to 4 minutes until the roux turns light golden brown and smells nutty. Do not rush this step. A pale, underdone roux makes the finished gravy taste floury no matter how long it simmers afterward.

STEP 3: Add the entire can of diced tomatoes with all their juice. Stir and cook for 2 to 3 minutes, breaking up any large tomato pieces and letting the tomatoes cook into the roux.

STEP 4: Gradually pour in the milk and water while whisking constantly. Add the liquid slowly, especially at the start, so it incorporates smoothly into the roux rather than creating lumps.

STEP 5: Add the salt, pepper, onion powder, and sugar. Stir to combine.

STEP 6: Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the gravy reaches the consistency you want. It will continue to thicken slightly as it cools. If it gets too thick, add milk or water a tablespoon at a time.

How long does tomato gravy last in the fridge?

Tomato gravy keeps for about 3 to 5 days in the fridge when stored in an airtight container.

The gravy thickens significantly as it cools. To reheat, warm gently on the stovetop over low heat and add a splash of milk to bring it back to the right consistency, about a tablespoon at a time. Microwave works in 30-second increments with a stir in between.

Do not freeze this gravy. Dairy-based gravies separate when frozen and thawed and the texture does not come back with reheating.

Can You Change the Flavor of Tomato Gravy?

Can I Use Bacon Grease Instead of Butter? Yes, and this is the more traditional Southern version. Use the same amount, 4 tablespoons, in place of the butter. The gravy comes out smokier and more savory, closer to what you would get at a Southern diner. It’s especially great with biscuits and eggs. The technique is identical, make the roux with the bacon grease the same way you would with butter.

Chicken broth instead of milk: The gravy loses its creaminess and becomes more like a savory tomato pan sauce, thinner and less rich. Good over rice or pork chops, different character than the milk version.

Tomato sauce or tomato paste instead of diced tomatoes: Tomato sauce works at the same volume but the gravy comes out smoother with less texture. Tomato paste, about 3 tablespoons thinned with 1/2 cup water, gives you a more concentrated tomato flavor. Both work, the diced tomato version has the most texture.

Fresh tomatoes instead of canned: Use about 2 cups peeled and diced. Fresh tomatoes have more water, so the gravy takes longer to thicken and you may need to simmer an extra 5 minutes. During peak summer tomato season the flavor is noticeably brighter.

Vegetable oil instead of butter: Works but the roux lacks the richness that butter or bacon grease provides. The gravy comes out thinner in flavor even if the consistency is the same.

Questions about this Tomato Gravy

Why Does My Tomato Gravy Taste Like Flour? 

The flour wasn’t cooked long enough at the beginning. The roux needs at least 2 to 3 minutes in the butter to remove that raw flour taste.

Why Is My Tomato Gravy Too Thin? 

The roux didn’t cook long enough or the gravy hasn’t simmered long enough. Let it cook a few more minutes uncovered so it can thicken. It should coat the back of a spoon when ready.

Why Is My Tomato Gravy Lumpy? 

The liquid was added too quickly. Whisk constantly while slowly adding the milk to keep it smooth.

Can I Use Fresh Tomatoes Instead of Canned?

 Yes, but they need to be cooked down first. Use about 2 cups chopped tomatoes and expect a slightly fresher, less concentrated flavor.