My Tomato Gravy

J. White Harris


I love tomatoes fresh from the garden so I put this recipe together to make use of some of my tomatoes from my garden. Serve this over biscuits for breakfast. Serve it over rice for a tasty side dish. You can serve it over meat, chicken, or fish as part of the main coarse.


☆☆☆☆☆ 0 votes

6 to 8 servings
20 Min
20 Min
Stove Top


  • 3 lb
    ripe tomatoes
  • 1/4 c
    pan drippings (bacon, ham, sausage, or even butter)
  • 1 medium
    onion, chopped
  • 4 clove
    garlic, finely chopped
  • 4
    rounded tbsp all purpose flower
  • 1 Tbsp
  • 1 Tbsp
  • 1 c
    stock, chicken or beef
  • 2
    bay leaves
  • 1 Tbsp
    sugar, optional

How to Make My Tomato Gravy


  1. Cut a small X in the blossom end of each tomato. Put tomatoes into boiling water for about 2 minutes. Remove from water and allow to cool. When cool enough to handle remove the skin and chop tomatoes into small pieces. Set aside.
  2. Heat the pan drippings in a large heavy skillet. Add chopped onion and cook until just beginning to caramelize. Add the garlic and cook another minute.
  3. Mix together the flower, salt, and pepper. Slowly add this to the onion, stirring to mix well and to keep the flower from clumping together.
  4. Stir in the stock and the bay leaves.
  5. Add the reserved chopped tomatoes using a spatula to continue breaking apart the tomatoes and to keep anything from sticking to the skillet. Simmer this for about 15 minutes or until the desired thickness of the gravy is reached.
  6. When gravy is thickened, turn off the heat, and stir in the sugar if desired. Serve over biscuits, potatoes, or rice.

Printable Recipe Card

About My Tomato Gravy

Course/Dish: Gravies
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Dairy Free Low Sodium
Other Tags: For Kids Heirloom

Show 7 Comments & Reviews

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