Creamy Tomato Gravy

Martha Price


Tomato gravy is basically a creamier version of tomato sauce, with a mellower tomato taste.
My grandmother used to make it quite often; she and grandpa put it on biscuits, plain meat, eggs, cornmeal mush, and anything they felt needed a little more flavor. Grandma didn't measure much, so it was a little hard getting an exact recipe from her! This recipe is one I adapted from a cookbook recipe by chef Bert Greene, - it tastes almost exactly like I remember hers tasting!


★★★★★ 1 vote

1 and 1/2 cup
10 Min
35 Min
Stove Top


Add to Grocery List

1/2 c
1/2 - 1
onion, finely chopped
1 clove
garlic, minced
stalk celery, finely chopped
4 large
ripe tomatoes, peeled, seeded, chopped
1 tsp
fresh basil, minced, or 1/2 tsp dried basil
1 tsp
fresh oregano, or 1/2 tsp dried oregano
pinch of dried thyme
1 tsp
1/2 c
whipping cream

How to Make Creamy Tomato Gravy


  • 1Melt 4 tablespoons butter in a large, heavy saucepan or skillet - grandma used cast iron. Add onion and garlic; cook over low heat for 5 minutes.Do not brown. Add celery and cook for 4 minutes longer.
  • 2Add tomatoes, basil, oregano, thyme, and sugar to the pan. Cook over medium heat, stirring frequently, for 20 minutes. Add the remaining butter, then stir in the cream. Cook until smooth and creamy, about 5 minutes.

Printable Recipe Card

About Creamy Tomato Gravy

Course/Dish: Gravies
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian

Leave a Comment

Pinch Tips: How To Use A Whisk Recipe

pinch tips: How to Use a Whisk

Kitchen Crew@JustaPinch

The Just A Pinch Test Kitchen shows how to use a whisk.

The Easiest Way To Make Gravy Recipe

The Easiest Way to Make Gravy

Kitchen Crew@JustaPinch

Say goodbye to canned gravy this holiday season and make your own at home. It tastes way better than what you'll find at the store and it's easier than you...