Easy Tomato Gravy

This simple and easy Southern style Tomato Gravy is delicious over biscuits for breakfast or brunch. A lot of people love it over rice, too.

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Clik here to view.Tomato Gravy Over Biscuits

This simple and easy old-style Tomato Gravy is best over biscuits at breakfast or brunch, but would make a great “Breakfast for Dinner” dish, too. For some of you, it will take you back to your roots. For the rest, it will make you wonder where Tomato Gravy over biscuits has been all your life.

Many people eat Tomato Gravy over rice, and that’s yummy too, and more of a lunch or dinner dish. It’s so easy, and uses plain ingredients that you probably already have in your pantry, so make it often.

If you’re putting together the menu for a breakfast or brunch you’ll want to take a look at Gouda Grits with Cajun Spice.

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An Iron Skillet is Ideal

Now I make my Tomato Gravy in an iron skillet. If you don’t have one, you can make a perfectly good gravy in any skillet. Another favorite made in a small iron skillet is our Collard Greens Dip. Like a spinach dip, only better.

But, seriously, if you don’t have an iron skillet, why not? You can order one here.

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Clik here to view. Tomato Gravy - easy and Southern Style. Just like your Mama used to make to go over biscuits or rice.

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Tomato Gravy is So Versatile

I make many of my recipes super versatile and this one is no exception. I called for diced tomatoes, but if you have crushed instead that would be fine. If you have whole, canned tomatoes you can cut them up or throw them in a blender very briefly. Likewise, I used chicken stock, but beef would be good too. Or use broth instead of stock if that’s what you have. If you don’t have either, just use water. It won’t be quite as rich, but it will still be delicious.

Image may be NSFW.
Clik here to view. Tomato Gravy - easy and Southern Style. Just like your Mama used to make to go over biscuits or rice.

The last, and a key ingredient, is pan drippings from your breakfast meat. After you’ve cooked bacon, sausage or ham, stir in a spoonful or two of the pan drippings (scraping the bottom of the pan — you’ll have to add a little water if you cooked ham). My favorite is a local sausage from my family’s area in north Florida — Driggers Sausage. Have you read about our annual Cane Grinding in that area? There’s always plenty of Driggers Sausage. A good substitute if you absolutely have no pan drippings is this Ham Base. I use it in a lot of southern style vegetables.

Looking for an elegant breakfast idea? You’ll love our Stuffed French Toast.

This recipe made our Reader Favorites of 2017. Check out the rest here.

Easy Tomato Gravy

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2 -14.5 ounce cans diced tomatoes
4 Tbsp flour
1 cup stock (chicken or beef)
1 tsp. salt
1 tsp. pepper
Approximately 2-3 Tbsp. pan drippings from ham (sausage or bacon)

Heat tomatoes in iron skillet over medium heat.
Stir flour into stock and whisk until there are no lumps.
Stir flour/stock mixture into hot tomatoes, whisking as you stir.
Bring to a boil and stir until thickened.
Reduce heat to simmer.
Stir in salt, pepper and pan drippings.
Simmer for at least 5-10 minutes.

If you’re reading this post chances are you love southern food and know others that do too. We’ve put together this awesome guide, Great Gifts for the Southern Foodie. It has several cast iron cookware choices, books of southern recipes and food history and small items that would make a great gift basket. We did the homework for you, and have only included items with Amazon 4 stars and above.

I hope you enjoyed this little trip down memory lane. For some other old style southern favorites, check these out.