Tomato Gravy
A roux-based gravy built on tomatoes, canned or fresh, with bacon fat or drippings. Tangy and brick-red, it is poured over biscuits, rice, or grits across the South.
| Category | Gravies |
|---|---|
| Origin / Region | The Deep South |
| Classic base | Biscuits, rice, or grits |
| Prep time | About 20 minutes |
| Storage | Refrigerate sealed; the flavor improves overnight as the tomato settles. |
| Shelf life | 3 to 4 days refrigerated; freezes well |
| Best uses | Biscuits, grits, rice plates, fried pork chops |
| Substitutes | Canned tomatoes for fresh; stock for milk; butter for bacon fat |
| Last checked | October 18, 2026 |
About it
Tomato gravy appears wherever tomatoes met the roux: Southern farmhouses used it to stretch a pan of drippings across a family, and tomato season made it a summer staple. It belongs to the same family as Lowcountry tomato gravies over grits.
Making it
Cook a light roux in bacon fat or butter, then add crushed tomatoes and their juice with a splash of milk or stock. Simmer until the raw tomato edge softens, about 10 minutes. Salt, pepper, and a pinch of sugar to taste.
Serving it
Over biscuits at breakfast, over rice or grits at supper. In tomato season it is served the day it is made, with fried meat alongside.
Swaps & pairings
Add cream at the end for a pink, mellow version. For heat, a dash of hot sauce is traditional at the table, not in the pot.
More from this region: The Deep South