Hey there, friend! Emily Dawson here, from Emily’s Must-Try Kitchen. Today, we’re diving headfirst into a bowl of pure Southern comfort: Tomato Gravy. Yes, you heard that right! This isn’t your average gravy; it’s a flavor-packed, soul-satisfying experience that’ll have you licking your plate clean. Growing up in Charleston, South Carolina, tomato gravy was a staple at our breakfast table, right alongside fluffy biscuits and crispy bacon. Now, I’m thrilled to share my family’s cherished recipe with you.
Ready to transform humble ingredients into a culinary masterpiece? Let’s get started!
Why You’ll Love This Tomato Gravy
Let me tell you why this tomato gravy recipe is about to become your new obsession:
- Quick and Easy: Seriously, you can whip this up in under 30 minutes! Perfect for busy weeknights or lazy weekend mornings.
- Simple Ingredients: You probably already have most of these in your pantry. No fancy, hard-to-find items here!
- Incredible Flavor: The combination of smoky bacon, tangy tomatoes, and savory chicken stock creates a rich, complex flavor that’s simply irresistible. The bacon fat adds such depth to the flavor and helps to create a delicious gravy.
- Versatile: Pour it over biscuits, grits, chicken fried steak, or even pasta. The possibilities are endless!
- Comfort Food at Its Finest: This tomato gravy is like a warm hug in a bowl. It’s the kind of dish that makes you feel good from the inside out.
Tomato gravy is a true Southern classic, and once you try this recipe, you’ll understand why it’s been passed down through generations. It’s a dish that’s greater than the sum of its parts, transforming simple ingredients into something truly special.
Ingredients for the Best Tomato Gravy
Here’s what you’ll need to create this magical tomato gravy:
- 1/2 pound thick-cut turkey bacon (chopped into small pieces for rendering): Turkey bacon adds a fantastic smoky flavor without being too heavy.
- 1/4 cup all-purpose flour (used to form the gravy base): This is what thickens the gravy to that perfect, luscious consistency.
- 1 1/2 cups chicken stock (warm, low-sodium preferred): Warm chicken stock helps the gravy come together smoothly. Low-sodium lets you control the saltiness.
- 14.5 ounces diced tomatoes (undrained for full flavor): Don’t drain those tomatoes! The juice is packed with flavor and adds to the gravy’s richness. Canned tomatoes are perfect for this recipe.
- 1/2 teaspoon kosher salt (adjust to taste): Salt is crucial for bringing out all the flavors.
- 1/2 teaspoon ground black pepper (freshly ground if possible): Freshly ground pepper adds a little kick and depth.
How to Make Tomato Gravy: Step-by-Step
Alright, let’s get cooking! Here’s how to make the most delicious tomato gravy you’ve ever tasted:
- Render the Bacon: Slice the turkey bacon into roughly half-inch pieces. Place the turkey bacon in a skillet over medium heat and cook until the fat is rendered and the pieces are crisp. Then, transfer the turkey bacon to a plate while keeping the grease in the pan. That bacon grease is liquid gold, my friend!
- Make the Roux: Sprinkle the flour into the hot turkey bacon fat and whisk continuously until the mixture turns lightly golden and smells toasted. This usually takes about 2-3 minutes. This is the roux, and it’s what will thicken our gravy.
- Add the Chicken Stock: Slowly pour in the chicken stock while whisking to keep the gravy smooth. Nobody wants lumpy gravy! Keep whisking until the mixture starts to thicken.
- Simmer with Tomatoes: Stir in the diced tomatoes along with the salt and pepper. Simmer until the gravy thickens, stirring often to prevent sticking. This usually takes about 10-15 minutes. The longer it simmers, the richer the flavor becomes.
- Adjust and Serve: Taste and adjust seasoning if needed. Remove from heat and top with the reserved turkey bacon before serving.
And there you have it! Easy, homemade tomato gravy that’s guaranteed to impress. The process to make this tomato gravy is simple and the results are incredible.
Pro Tips for Perfect Tomato Gravy
Want to take your tomato gravy to the next level? Here are a few of my favorite pro tips:
- Use Good Quality Bacon: Since bacon is a key ingredient, splurge on the good stuff. Trust me, you’ll taste the difference.
- Don’t Burn the Roux: Keep a close eye on the flour and bacon fat mixture. If it burns, you’ll have to start over. Aim for a light golden color.
- Warm the Chicken Stock: Using warm chicken stock helps the gravy come together more smoothly and prevents lumps.
- Simmer, Don’t Boil: Simmering the gravy allows the flavors to meld together and the gravy to thicken without scorching.
- Adjust the Seasoning: Taste the gravy and adjust the salt and pepper to your liking. Don’t be afraid to experiment with other seasonings, like a pinch of red pepper flakes for a little heat.
Common Mistakes to Avoid
We all make mistakes in the kitchen! Here are a few common pitfalls to avoid when making tomato gravy:
- Not Whisking Enough: Lumpy gravy is a no-no! Whisk continuously while adding the chicken stock to prevent lumps from forming.
- Burning the Roux: As mentioned earlier, burning the roux will ruin the flavor of the gravy. Keep the heat at medium and watch it carefully.
- Not Simmering Long Enough: Don’t rush the simmering process! It’s important to allow the flavors to meld together and the gravy to thicken properly.
- Using Cold Chicken Stock: Adding cold chicken stock to the hot roux can cause it to seize up and create lumps. Warm it up first!
Tomato Gravy Variations
Want to switch things up? Here are a few fun variations to try:
- Spicy Tomato Gravy: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
- Sausage Tomato Gravy: Substitute the bacon with crumbled breakfast sausage for a different flavor profile.
- Vegetarian Tomato Gravy: Omit the bacon and use olive oil to make the roux. Add a teaspoon of smoked paprika to mimic the smoky flavor of bacon.
- Creamy Tomato Gravy: Stir in a tablespoon of heavy cream or sour cream at the end for a richer, creamier gravy.
How to Store Leftover Tomato Gravy
Got leftovers? Lucky you! Here’s how to store them properly:
- Refrigerate: Store leftover tomato gravy in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Reheat the gravy in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of chicken stock or water to thin it out if it’s too thick.
- Freeze: Tomato gravy can also be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQ)
Got questions? I’ve got answers!
- Can I use fresh tomatoes instead of canned?: Absolutely! If you have fresh, ripe tomatoes, you can definitely use them. Just peel and dice them before adding them to the gravy. You’ll need about 2 cups of diced fresh tomatoes.
- Can I make this gravy ahead of time?: Yes, you can make tomato gravy ahead of time and store it in the refrigerator for up to 3-4 days. Reheat it before serving.
- Can I use a different type of flour?: All-purpose flour works best for this recipe, but you can also use gluten-free all-purpose flour if needed.
- My gravy is too thick! What do I do?: Add a splash of chicken stock or water to thin it out.
- My gravy is too thin! What do I do?: Simmer it for a few more minutes to allow it to thicken. You can also mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the gravy to help it thicken.
Serving Suggestions for Tomato Gravy
Now for the best part: serving your delicious tomato gravy! Here are a few of my favorite ways to enjoy it:
- Biscuits and Gravy: The classic! Pour it over warm, fluffy biscuits for the ultimate Southern breakfast. Check out my Biscuits and Gravy recipe or these Fluffy Biscuits, and for a really simple recipe try this 3-ingredient-biscuit-recipe.
- Grits: Another Southern staple! Tomato gravy adds a burst of flavor to creamy grits.
- Chicken Fried Steak: Drizzle it over crispy chicken fried steak for a hearty and satisfying meal.
- Pasta: Yes, you can even use tomato gravy as a pasta sauce! It’s delicious with spaghetti or penne. Perfect as pasta toppings!
- Eggs: Top your scrambled or fried eggs with tomato gravy for a flavor-packed breakfast. This makes a great fresh breakfast or Southern breakfast.
Tomato gravy isn’t just a topping; it’s an experience. It’s the taste of home, the warmth of family, and the joy of simple, delicious food. I hope you love this recipe as much as my family does! It’s the tomato gravyis the perfect addition to any Southern dinner.
So, what are you waiting for? Grab your skillet and let’s get cooking! And don’t forget to share your creations with me on social media using #EmilysMustTryKitchen. I can’t wait to see what you come up with!
Tomato Gravy
Ingredients
Ingredients
- 1/2 pound thick-cut turkey bacon (chopped into small pieces for rendering)
- 1/4 cup all-purpose flour (used to form the gravy base)
- 1 1/2 cups chicken stock (warm, low-sodium preferred)
- 14.5 ounces diced tomatoes (undrained for full flavor)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon ground black pepper (freshly ground if possible)
Instructions
- Slice the turkey bacon into roughly half-inch pieces.
- Cook turkey bacon in a skillet over medium heat until crisp, then transfer to a plate, keeping the grease in the pan.
- Sprinkle flour into the hot turkey bacon fat and whisk until golden and toasted.
- Slowly pour in the chicken stock while whisking to keep the gravy smooth.
- Stir in the diced tomatoes, salt, and pepper, then simmer until the gravy thickens, stirring often.
- Taste and adjust seasoning if needed, then remove from heat and top with the reserved turkey bacon before serving.
Notes
Nutrition
