Tomato Gravy Recipe

Recipe #1

About This Old-Fashioned Tomato Gravy Recipe

Tomato gravy is an Southern speciality made from bacon, onions diced tomatoes, bacon and tomato juice, which is simmered, then thickened with the and roux. It could also be served with eggs, grits, or sausage patties.

Tomato gravy is the perfect recipe to use up canned tomatoes, though canned tomatoes from the store can be used also. Sprinkle with fresh parsley, fresh basil or thyme to give it a touch of color and flavor.


1 pound strips of bacon diced

1 small onion chopped                                                        

2 teaspoons flour that is all-purpose

1/8 teaspoon salt

Pinch pepper

1 can (14-1/2 pounds) chopped tomatoes un-drained

3 Cups tomato juice

8 hot biscuits, split


In a large pan cook bacon over moderate heat until it is crisp while stirring frequently. Remove the bacon using a slotted spoon, then drain on paper towels. Discard the drippings, leaving 2 tablespoons in the pan.

Add onion to the drippings and cook and stir on medium-high temperature until tender, about 3-5 minutes. Mix in flour as well as salt, and pepper until incorporated Cook and stir on low heat until it is gold-colored (do not let it burn). Gradually whisk into the juice of a tomato. Stir in tomatoes. Bring to a boil on medium-high temperature. Reduce heat, simmer with lid on, until thickened around 10 minutes, while stirring. Mix in bacon. Serve over biscuits.

Nutrition Facts

A biscuit served with 1/2 cup gravy 291 calories 16g saturated fat (8g saturated fat) 14 mg cholesterol, 1059 mg sodium, 29g carbohydrates (6g sugars 2g fiber) 9g of protein.

Recipe #2

It’s actually more of a sauce (because there’s none of the flour) however, you can eat it with biscuits for breakfast or at room temperature as soup during lunch, or the way we enjoyed it at his house with rice and hoe cakes for dinner. I believe it will taste better the next day.


8 slices bacon cut into pieces of 1/2 inch

1 large onion cut into pieces

2 (28 1 ounce) cans chopped tomatoes

1 (14 1 ounce) canned tomato sauce

1 cup white sugar or more according to your preference.

1/4 teaspoon of ground black pepper or to your taste

1 tablespoon butter

DirectionsInstructions Checklist

Step 1

Set the bacon aside in the Dutch oven and cook on medium heat, stirring frequently until the fat begins to evaporate, around 2 minutes. Add the onion, Cook and stir, stirring until the onion softened and become translucent, approximately 5 minutes. Add diced tomatoes and tomato sauce into the pan. Sprinkle with black pepper and sugar. Let the sauce simmer until it is reduced by at most 1/4 or up to 1/3, between 30 and 45 minutes. Add the butter right before serving.

Recipe #3


3 tablespoons of fat (vegetable oil shorterening ingredient, bacon grease or sausage fat rendered)

Three tablespoons of all-purpose flour

1 1/3 cups chicken broth/stock

1 (14.5-ounce) can of diced tomatoes and drained

1/2 teaspoon salt

1 teaspoon of black pepper


In a large skillet set on medium-high heat, mix the flour into the hot fat. Cook, stirring continuously, until the flour begins to darken and smells sweet. Slowly whisk into the chicken broth, and mix until it is smooth. Add the tomatoes that have been rinsed. Sprinkle with salt and add pepper as desired. Cook until the sauce becomes thicker – approximately 5 minutes, while stirring often. 


You can substitute up or 6 diced fresh tomatoes to replace those canned tomatoes used in the recipe.

Recipe #4

If you’re not a fan of the skin of tomatoes, you can peel them prior to putting them to the pot. Cut a cross across every tomato’s skin. Then place them in a large bowl , and cover them with plenty of boiling water. After 10 to 15 minutes you can easily peel off the skins by rubbing your fingers.

Made from fresh tomatoes, and a punch in Robertsons’ Peri Peri, our version that is easy to make is delicious with wors and pap, with braaied chicken, and served with crisp potato wedges.


30 ml (2 Tbsp) olive oil

1 onion Peeled and grated.

6 tomatoes cut into pieces

5ml (1 teaspoon) Robertsons Crushed Garlic

2.5 milliliters (1/2 teaspoon) Robertsons Peri-Peri

15ml (1 1 Tbsp) sugar

30 ml (2 Tbsp) soy sauce

15 ml (1 Tbsp) tomato sauce

Robertsons Atlantic Sea Salt

Robertsons Black Pepper


The olive oil is heated in a pan and cook the onion until it is soft.

Mix the diced tomatoes Robertsons crushed Garlic, Robertsons Peri-Peri, sugar tomato sauce, and soy sauce.

The sauce is cooked over the medium heat for approximately 30 minutes, turning it over each 5 mins to ensure the sauce doesn’t get stuck.

Season to taste Robertsons Atlantic Sea Salt and Robertsons Black Pepper.

By Master James

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