Tomato Gravy. A Southern Tradition.

Tomato Gravy

One of my absolute favorite things in the world is Tomato Gravy. Just ask Chad. I seriously drive all the way across town to get it from a little diner we like to eat at. I grew up eating it , and have never been brave enough to make it myself because I didn’t want to screw it up. That and the little fact that my kids always turn up their nose to it. At least they did. Until I decided I was going to try and make it myself.

Tomato gravy recipe

I went off on a search for a basic recipe that seemed fool proof. I ended up doing something I never do the first time I make a new recipe. I completely deviated and made my own recipe. And boy, did the results come out FABULOUS! If you are looking for a new breakfast idea, try this. You won’t regret it!

Tomato Gravy
A warm southern tradition served over a hot biscuit or rice.
  1. 2 cans diced fire roasted tomatoes
  2. 1lb bacon, diced and fried
  3. 1/2 cup flour
  4. 1 cup milk
  5. Water
  6. Salt
  7. Pepper
  1. Fry up your bacon, and leave the oil in the pan. Set aside to drain.
  2. Add flour to oil. You might need to add a little extra flour depending on oil left over from the bacon. It will should be a smooth base.
  3. Add milk, and whisk out all the lumps.
  4. Add tomatoes and bacon. Mix together.
  5. Add water until you reach a thick (but pourable) consistency. You really shouldn’t need too much because of the juice from the tomatoes and the milk.
  6. Add salt and pepper to taste. I used 1 1/2 tsp of each initially in the pan, and then added more after serving based on everyone’s own taste preference.
  7. Serve over a split in half hot biscuit.
  1. Like any gravy, your own preference will come into play quite a bit. You may like your gravy a little more thick, or even a little more runny. Taste as you go and check your consistency with a spoon.


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