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Old-Fashioned Southern Tomato Gravy Recipe

Old-Fashioned Southern Tomato Gravy

A traditional Southern skillet gravy made with bacon drippings, onion, flour, tomatoes, and broth. Serve it hot over biscuits, rice, grits, mashed potatoes, or meatloaf.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices Bacon
  • 1/2 cup Yellow onion, finely chopped
  • 3 tablespoons All-purpose flour
  • 1 14-15 ounce can Diced or crushed tomatoes, undrained
  • 1 cup Chicken broth, vegetable broth, or water
Seasonings
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Seasonings
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Garlic powder
As Needed
  • 1-2 tablespoons Water or broth for thinning

Method
 

Step-by-Step
  1. Cook the bacon in a large skillet over medium heat until crisp. Transfer it to paper towels, reserve 3 tablespoons of rendered fat in the skillet, and crumble the bacon for serving or stirring into the finished gravy.
  2. Add the chopped onion to the bacon drippings and cook for 3 to 5 minutes, stirring occasionally, until softened.
  3. Sprinkle the flour over the onion and drippings. Stir continuously for about 2 minutes to make a pale to medium roux, taking care not to let it become dark brown.
  4. Gradually whisk in the undrained tomatoes and broth or water. Add the liquid slowly while whisking so the gravy stays smooth and free of flour lumps.
  5. Season with kosher salt, black pepper, and optional sugar or garlic powder. Bring the mixture to a gentle simmer, then cook for 10 to 15 minutes, stirring occasionally, until thick enough to coat a spoon.
  6. Thin the gravy with 1 to 2 tablespoons of water or broth if it becomes too thick. Taste and adjust the seasoning, then serve immediately with crumbled bacon on top or stirred into the gravy.

Notes

Build the gravy in the same skillet used for the bacon so the browned bits flavor the sauce. If the tomatoes are especially watery, hold back a little liquid at first and add it as needed. Fresh peeled tomatoes may replace canned tomatoes; use about 2 cups chopped tomatoes.