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


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


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.

About this Recipe

Course/Dish: Gravies
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy