Tomato Gravy

Tomato Gravy

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Joyce Lowery


From what I understand, tomato gravy was an old standby in the days of depression when food was scarce. Some of these "necessities" turned out to be favorite foods. The first time that I ever ate this gravy was at my best friend's house. This is the way that her mother, Lucy Cutright, made tomato gravy.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 3 Tbsp
    bacon grease
  • 1/8 tsp
  • 1/2 tsp
    black pepper
  • 1/2 tsp
  • 1 Tbsp
    plain flour
  • 1 c
  • 3
    ripe tomatoes, peeled and chopped

How to Make Tomato Gravy


  1. Melt the bacon drippings. Stir in the flour and brown.
  2. Add tomatoes, with juice, stir as gravy thickens. Add water, a little at a time, and cook until gravy is of desired thickness.
  3. Salt and pepper to taste. Add the pinch of sugar.
  4. Canned tomatoes will work, but it is not as good as with fresh tomatoes. Make sure that you chop the tomatoes into small pieces.

Printable Recipe Card

About Tomato Gravy

Course/Dish: Gravies
Main Ingredient: Flour
Regional Style: Southern

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