Old-Fashioned Southern Tomato Gravy
A traditional Southern tomato gravy, ideal for biscuits, is prepared with a simple roux using bacon drippings or butter.
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Instructions
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Start chopped tomatoes simmering with 1 cup chicken stock in a saucepan over medium-high heat, then reduce to low.
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In a separate saucepan, melt bacon drippings or butter over medium-low heat, then whisk in flour and cook until the roux is light brown.
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Remove the roux from heat and gradually stir in the simmering tomato mixture.
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Return the combined mixture to heat, add 1/4 cup milk, cream, water, or stock, and stir in tomato paste (if using), along with kosher salt and black pepper.
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Cook, stirring until hot and bubbling, adding more liquid if needed, then garnish with chopped fresh parsley and serve.