Description
A tangy, savory Southern tomato gravy that serves as a breakfast staple, perfect for topping biscuits, eggs, or shrimp and grits.
Ingredients
Scale
- 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
Instructions
- Step: In a skillet over medium heat, whisk the flour into the warm fat.
- Step: Cook, stirring constantly, until the flour just starts to brown and smells nutty.
- Step: Slowly whisk in the chicken broth and stir until smooth.
- Step: Add the undrained tomatoes.
- Step: Add salt and pepper to taste.
- Step: Cook until thickened – about 5 minutes, stirring very frequently.
- Step: Serve hot over biscuits, grits, etc.
Notes
You can substitute about 2 to 3 fresh diced tomatoes for the canned tomatoes in this recipe, but you may need to add some additional chicken broth to reach the right consistency.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 69 kcal
- Sugar: 1 g
- Sodium: 372 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 6 mg
Keywords: Southern tomato gravy, breakfast sauce, tomato gravy for biscuits, American breakfast