What choice of fat should I use?

You can use vegetable oil or shortening for this recipe.

Can I use any all-purpose flour?

Yes, any standard all-purpose flour you have on hand will work perfectly.

Can I use water instead of chicken broth?

While water works just fine, using chicken broth gives the gravy a whole other dimension of flavor.

Can I use store-bought canned tomatoes?

Yes, this recipe is specifically designed to work perfectly with a standard can of store-bought diced tomatoes.

Southern Tomato Gravy - Easy Dash Recipes

Name: Southern Tomato Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3 tablespoons vegetable oil or shortening; 3 tablespoons all-purpose flour; 1 1/3 cups chicken broth/stock; 1 (14.5-ounce) can diced tomatoes, undrained; 1/2 teaspoon salt; 1/2 teaspoon black pepper

This savory and tangy Southern Tomato Gravy is a versatile topping ideal for breakfast staples or dinner sides. It uses a simple roux and canned tomatoes to create a rich, comforting sauce with a deep flavor profile.

List of ingredients

3 tablespoons fat (vegetable oil, shortening, or butter) – serves as the base for the roux.
3 tablespoons all-purpose flour – acts as the thickening agent.
1 1/3 cups chicken broth or stock – provides a savory liquid base.
1 (14.5-ounce) can diced tomatoes, undrained – adds acidity and bulk.
1/2 teaspoon salt – enhances all flavors.
1/2 teaspoon black pepper – adds a mild spicy warmth.

step-by-step instructions

Prepare the roux: Heat the fat in a skillet over medium heat. Whisk the flour into the warm fat and cook, stirring constantly, until the mixture just starts to brown and develops a nutty aroma.
Integrate the liquid: Slowly whisk the chicken broth into the skillet. Continue stirring until the mixture is smooth and free of lumps.
Add the tomatoes: Pour in the undrained diced tomatoes, ensuring you include all the juices from the can.
Season the sauce: Stir in the salt and black pepper according to your taste preferences.
Thicken the gravy: Cook the mixture for about 5 minutes over medium heat, stirring very frequently to prevent sticking.
Serve: Remove from heat once thickened and pour hot over biscuits, grits, or other desired bases.

Mastering the Roux Process

Controlling the Heat for the Flour

Maintain a consistent medium heat to prevent the flour from burning. If the heat is too high, the flour will scorch and create a bitter taste. If it is too low, the fat will not properly toast the flour.

Stirring constantly is essential during this phase. Use a whisk or a wooden spoon to ensure no pockets of flour remain dry or clump together in the pan.

Identifying the Nutty Aroma

The goal is a blond roux, which occurs just before the flour turns a deep brown. You will notice the smell shifting from raw flour to a toasted, nutty fragrance.

Watch for small bubbles forming around the edges of the flour mixture. This indicates the fat is effectively cooking the starch to remove the raw taste.

Preventing Lumps During Liquid Addition

Add the chicken broth in small increments rather than all at once. This allows the flour to absorb the liquid gradually, preventing the formation of large doughy clumps.

Whisk vigorously as you pour. This ensures the emulsion between the fat and the broth is stable and the resulting sauce is velvety.

Ingredient Substitutions and Adaptations

Using Fresh Tomatoes Instead of Canned

You can substitute the canned tomatoes with approximately 2 to 3 medium fresh tomatoes, finely diced. Fresh tomatoes contain more water, so you may need to simmer the gravy longer to reach the desired thickness.

To mimic the concentrated flavor of canned tomatoes, add a pinch of sugar to balance the acidity. Ensure the fresh tomatoes are very ripe for the best flavor.

Switching to Vegetable Broth

For a lighter flavor or a different dietary preference, replace the chicken broth with vegetable broth. This maintains the savory depth while changing the underlying protein profile.

Vegetable broths vary in salt content, so taste the gravy before adding the final amount of salt. Some brands are significantly saltier than others.

Alternative Fats for Flavor Variation

Butter provides a creamy, rich taste that complements the acidity of the tomatoes. Vegetable oil offers a neutral flavor that lets the tomatoes stand out more prominently.

Shortening creates a very stable roux and a consistent texture. Regardless of the fat chosen, maintain the same 1:1 ratio with the flour for proper thickening.

Suggested Serving Combinations

Pairing with Fresh Biscuits

Warm, flaky buttermilk biscuits provide the perfect structural base for this gravy. The porous nature of the biscuit allows it to absorb the tomato juices.

Split the biscuits in half and toast them slightly before topping. This prevents the biscuit from becoming overly soggy too quickly.

Serving Over Savory Grits

Cheese grits provide a creamy contrast to the tangy tomato gravy. This combination is a classic approach to a hearty Southern breakfast.

For a more complete meal, top the grits and gravy with sautéed shrimp or poached eggs. The richness of the grits balances the acidity of the sauce.

Combining with Eggs

Scrambled or poached eggs pair exceptionally well with tomato gravy. The mild flavor of the eggs allows the savory notes of the roux and broth to shine.

Ensure the eggs are cooked just until set to maintain a soft texture that complements the thick gravy.

Using as a Meat Topping

This gravy works well as a sauce for meatloaf or hamburger steaks. It provides a tangy alternative to traditional brown gravies.

Spoon the gravy over the meat while it is still hot to allow the flavors to meld. Serve with a side of mashed potatoes to capture any extra sauce.

Storage and Preservation Tips

Refrigeration Guidelines

Store leftover gravy in an airtight container in the refrigerator. It will remain fresh and safe to consume for up to 3 to 4 days.

Allow the gravy to cool slightly before sealing the lid to prevent excessive condensation. This helps maintain the texture of the sauce.

Freezing Instructions

Tomato gravy can be frozen for longer storage. Place it in a freezer-safe container or a heavy-duty freezer bag, leaving a small amount of space for expansion.

The gravy will stay high-quality for up to 3 months in the freezer. Thaw it in the refrigerator overnight before reheating.

Effective Reheating Methods

Reheat the gravy in a small saucepan over low to medium heat. Stir frequently to ensure even heating and to prevent the bottom from scorching.

If the gravy has thickened too much during storage, whisk in a tablespoon of water or broth. This restores the original consistency without altering the flavor.

Troubleshooting Texture and Consistency

Fixing a Thin Gravy

If the gravy is too runny, simmer it for an additional 3 to 5 minutes over medium heat. This allows more water to evaporate and concentrates the thickener.

Alternatively, create a small slurry of one teaspoon of cornstarch and one teaspoon of water. Stir the slurry into the simmering gravy and cook until thickened.

Adjusting an Overly Thick Sauce

If the gravy becomes too thick or paste-like, whisk in additional chicken broth one tablespoon at a time. Continue until the sauce reaches a pourable consistency.

Do this while the gravy is heating, as the heat helps the liquid incorporate more smoothly into the thickened starch.

Managing Sauce Separation

Separation usually occurs if the heat was too high or if the roux wasn’t properly integrated. Use a whisk to vigorously blend the gravy as it reheats.

Ensuring the fat and liquid are at similar temperatures during the initial cooking process helps prevent separation from happening in the first place.

Advanced Flavor Enhancements

Integrating Fresh Herbs

Stir in freshly chopped parsley or chives just before serving. These herbs add a bright, fresh contrast to the cooked flavors of the gravy.

Thyme or oregano can be added during the simmering process for a more earthy, herbal depth that complements the tomatoes.

Increasing the Tangy Profile

For a more pronounced tang, add a teaspoon of lemon juice or a small splash of apple cider vinegar at the end of cooking.

This enhances the natural acidity of the canned tomatoes and cuts through the richness of the fat-based roux.

Adding Aromatic Garlic

Sauté one clove of minced garlic in the fat for 30 seconds before adding the flour.

This introduces a savory aromatic layer that complements the chicken broth and adds complexity to the overall taste.

Kitchen Equipment Recommendations

Selecting the Right Skillet

A heavy-bottomed stainless steel or cast iron skillet is ideal for making a roux. These materials distribute heat evenly and prevent hot spots that can burn the flour.

Avoid using thin non-stick pans if possible, as they may not maintain the temperature needed to brown the flour effectively.

The Importance of a Quality Whisk

A balloon whisk is the best tool for integrating broth into a roux. It breaks up clumps more efficiently than a spoon or fork.

Using a whisk ensures the starch is evenly distributed, resulting in a professional, smooth texture throughout the sauce.

Nutrition and Dietary Adjustments

Reducing Sodium Content

Use low-sodium chicken broth and no-salt-added diced tomatoes to control the salt levels. This allows you to manage the seasoning manually.

Substitute salt with a bit of extra black pepper or a pinch of paprika to maintain flavor depth without increasing sodium.

Creating a Gluten-Free Version

Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. This provides the same thickening power without the wheat.

Follow the same cooking method, but be aware that gluten-free flours may brown at different rates than wheat flour.

Comparison to Other Gravy Styles

Tomato Gravy vs White Gravy

White gravy, or saw-mill gravy, relies on milk and pepper for its flavor profile. Tomato gravy is more acidic and savory due to the broth and tomatoes.

While white gravy is often paired with biscuits and sausage, tomato gravy provides a brighter taste that works well with both breakfast and dinner.

Tomato Gravy vs Traditional Brown Gravy

Brown gravy typically uses beef stock and a darker, more cooked roux. Tomato gravy uses a lighter roux and incorporates fruit-based acidity.

Tomato gravy is generally lighter in feel and has a more complex tang than the deep, umami-heavy flavor of brown gravy.

Frequently Asked Questions

Can I make this dairy-free?

Yes, this recipe is naturally dairy-free if you use vegetable oil or shortening instead of butter. All other ingredients are plant or poultry-based.

How long does it last in the fridge?

The gravy can be stored in an airtight container for 3 to 4 days. Always ensure it is cooled before placing it in the refrigerator.

Why is my roux lumpy?

Lumps occur when the liquid is added too quickly or not whisked enough. To fix this, use a whisk to blend the sauce over medium heat or pass it through a fine-mesh strainer.

Can I use crushed tomatoes instead of diced?

Yes, crushed tomatoes will result in a smoother, more uniform sauce. Diced tomatoes provide more texture and visible chunks of fruit.

Do I need to drain the canned tomatoes?

No, do not drain the tomatoes. The juices in the can contain essential flavor and contribute to the volume and consistency of the gravy.