Tomato Gravy is one of those “don’t knock it till you’ve tried it” recipes! Sounds kinda odd, but ends up being one of those wonderful recipes that becomes a family favorite. It’s an old fashioned southern recipe that is so versatile, you can dress up just about anything with it, from your morning eggs to your dinner rice! Whether you’re ladling it over hot buttermilk biscuits or using it as a savory topping for pork chops, this homemade tomato gravy delivers rich tomato flavors in every spoonful!

Looking for more Southern Recipes? Check out our Macaroni and Tomatoes, Fried Potatoes and Onions, Cast Iron Corn Bread, and Baked Beans with Ground Beef.

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Here’s a little secret about this gravy that makes me smile: it’s actually one of those “make-do” recipes that our smart Southern grandmas created when times were tight. This southern comfort food might not be as well-known as sausage gravy, but they could turn basic pantry ingredients into something magical! Like many cherished southern recipes, all it takes is a big spoonful of gravy over hot buttermilk biscuits on a lazy weekend morning to understand why this classic recipe has become a beloved breakfast staple across the South. While some make their traditional tomato gravy without it, I love adding milk to mine for an extra creamy version that’s pure comfort in every bite! It’s good served with Air Fryer Bacon on the side.

What you’ll love about this Tomato Gravy:

QUICK & EASY – Ready in less than 30 minutes, it’s perfect for busy families.
BUDGET FRIENDLY – Using simple ingredients like milk, a can of tomatoes, and a couple tablespoons of flour, it’s easy on the wallet.
VERSATILE – A great way to dress up everything from homemade biscuits to country ham

Recipe Ingredients

You’ll need the following ingredients to make this amazing Tomato Gravy Recipe:

Butter
All-purpose flour
Canned tomatoes
Whole milk
Water
Salt
Black pepper
Sugar- I love using just a little bit of sugar.
Onion powder

INGREDIENT NOTES:

Tomatoes: Don’t drain that can! All that juice is liquid gold for flavor!
Milk: Whole milk is your best friend for this recipe, but use what you’ve got! I’ve used heavy cream with good results.

HOW TO MAKE TOMATO GRAVY STEP-BY-STEP:

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

Step 1: In a large cast iron skillet or heavy-bottomed pan, melt the butter over medium heat.

Step 2: Once the butter is melted, sprinkle in the flour. Whisk continuously for 3-4 minutes until the mixture turns light golden brown and emits a nutty aroma.

Step 3: Add the entire can of diced tomatoes, including the juice, to the roux. Cook for 2-3 minutes, stirring frequently to combine.

Step 4: Gradually pour in the milk and water while whisking constantly to prevent lumps from forming.

Step 5: Add the salt, pepper, sugar, and onion powder to the mixture. Stir well to incorporate all the seasonings.

Step 6: Reduce the heat to low and let the gravy simmer until it becomes a perfect consistency for spooning over hot biscuits. If the gravy becomes too thick, adjust by adding a little more milk or water until the preferred consistency is reached.

PRO TIP:

The key to smooth, lump-free gravy is to whisk constantly while adding the liquid ingredients. If you notice any lumps forming, whisk vigorously or use an immersion blender if you prefer a chunk-less gravy.

Storage and Reheating

Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.

Reheating: When reheating, add a splash of milk to loosen if needed. Reheat gently on the stovetop or in the microwave until thoroughly warmed.

Freezing: I do not recommended freezing this, as dairy-based gravies can separate when frozen and thawed.

Additions & Substitutions

ADDITIONS:

Add crispy bacon pieces for extra flavor, or do bacon grease in place of the butter.
Try adding a small onion, diced fine with a very sharp knife.
For an Italian flair, add Italian seasonings.

SUBSTITUTIONS:

Replace milk with chicken broth or vegetable broth.
Swap butter with vegetable oil, or olive oil.
Use tomato sauce or tomato paste in place of diced tomatoes.

FAQs about this Recipe Tomato Gravy:

No worries! If it’s too thick, just add a little water or milk, a tablespoon at a time, until it reaches that perfect pouring consistency. If it’s too thin, let it simmer a bit longer, stirring occasionally. The gravy will thicken as it cooks and even more as it cools.

Absolutely! During tomato season, fresh tomatoes are wonderful in this gravy. You’ll want to peel and dice about 2 cups of ripe tomatoes. Just remember that fresh tomatoes have more water content, so you might need to cook the gravy a little longer to get that perfect thickness, or use an extra tablespoons of flour as your thickening agent at the start.

Don’t worry! Lumps usually happen when the flour mixture gets added too quickly. Next time, whisk continuously while gradually sprinkling in the flour to the butter. If you’ve got lumps now, just keep whisking vigorously over low heat until they smooth out.

What Can I Serve with this Southern Tomato Gravy Recipe?

This tomato gravy is delicious spooned over hot buttermilk biscuits, mashed potatoes, fried chicken, scrambled eggs, rice, or pork chops.

DID YOU MAKE THIS RECIPE?

I’m excited for you to try this Tomato Gravy Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!