About Brenda Gantt’s Tomato Gravy
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose warm, no-fuss cooking videos have drawn millions of fans. Her kitchen style is built on pantry staples and the kind of old family recipes that make a Southern breakfast feel like a Sunday gathering.
Tomato gravy is a good example. It grew out of the Deep South, where cooks stretched what they had: bacon drippings, a little flour, and tomatoes from the garden or the pantry shelf. The flour is browned in fat to make a roux, just as in sausage gravy, which is why it is thick and spoonable and nothing like a pasta sauce. It is a classic at breakfast tables in Alabama, Mississippi, and Florida, spooned over fresh biscuits.
The result is smoky, a little tangy, and lightly sweet, and it turns a plain biscuit into a full meal. If you love tomatoes in the summer, try it with our tomato pie too. For more of Brenda’s world, browse her stories and the latest news.
Watch How It’s Made
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Brenda Gantt’s Tomato Gravy Recipe
Ingredients
Kitchen Tools Needed
- Large skillet (cast iron preferred)
- Whisk or wooden spoon
- Sharp knife & cutting board
- Measuring cups & spoons
- Paper towel-lined plate
See our kitchen guides for tips on seasoning and caring for a cast iron skillet.
Instructions
- Cook the bacon. Cook the bacon in a large skillet over medium heat until crisp. Move it to a paper towel-lined plate, leaving about ¼ cup of drippings in the skillet. Crumble the bacon once cool.
- Soften the onion. Add the diced onion to the drippings and cook over medium heat for 3 to 4 minutes, until soft and translucent.
- Make the roux. Sprinkle the flour over the onion and drippings. Stir constantly for 1 to 2 minutes, until the roux is lightly golden and smells toasty.
- Add the tomatoes and broth. Pour in the chicken broth, whisking until smooth. Add the diced tomatoes with their juices, the sugar, salt, and pepper.
- Simmer. Bring to a gentle simmer and cook for 10 to 12 minutes, stirring often, until the gravy thickens and coats the back of a spoon.
- Finish with milk. Reduce the heat to low and stir in the milk and most of the crumbled bacon. Warm through for 1 to 2 minutes without boiling. Taste and adjust the salt, pepper, and sugar.
- Serve. Spoon the hot gravy over split buttered biscuits and top with the remaining bacon.
The gravy thickens a little more as it cools, so pull it off the heat when it is just slightly looser than you want.
Nutrition Facts
| Calories | 170 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 11 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sodium | 600 mg |
| Sugar | 5 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Tomato Gravy
Lycopene from Tomatoes
Tomatoes are a source of lycopene, an antioxidant. Cooking tomatoes makes lycopene easier for the body to absorb.
Vitamin C & Potassium
Tomatoes provide vitamin C for the immune system and potassium for healthy blood pressure and muscle function.
Flavor from Vegetables
The onion and tomatoes carry most of the flavor, so a modest serving of gravy goes a long way.
Satisfying Portion
The fat and a little protein from bacon and milk help a small serving feel filling, especially over biscuits or eggs.
What to Avoid
Preparation Mistakes
- Don’t skip browning the flour. A minute or two in the fat removes the raw flour taste.
- Don’t pour in cold liquid all at once. Add the broth gradually while whisking to prevent lumps.
- Don’t boil after adding the milk. Acidic tomatoes can make hot milk curdle, so keep the heat low.
Storage Mistakes
- Don’t leave it out for hours. Refrigerate within 2 hours of serving.
- Don’t reheat on high. Reheat gently over low heat, whisking, so it does not separate or scorch.
Dietary Considerations
- Contains Gluten (flour)
- Contains Dairy (milk)
- Contains Pork (bacon)
- Moderate Sodium
Pro Tips for the Best Tomato Gravy
- Use a cast iron skillet. It holds even heat for a golden roux.
- Taste before you salt. Bacon, broth, and canned tomatoes all bring salt.
- Balance the acid. A teaspoon of sugar rounds out the tang, and a tiny pinch of baking soda can soften it further.
- Adjust the thickness. Add a splash of broth to thin the gravy, or simmer a few more minutes to thicken it. Our guide to thickening potatoes has more ideas for getting that Southern texture right.
- Reserve some bacon for the top. It adds crunch against the soft gravy.
For more techniques like these, browse our cooking tips.
What to Serve With Tomato Gravy
Beverages
- Hot coffee
- Sweet tea
- Orange juice
Serve It Over
- Buttered biscuits
- Creamy grits
- Rice
- Mashed potatoes
When to Serve
- Weekend breakfast
- Brunch
- Sunday supper
- Tomato season
Planning a bigger spread? See more ideas in our breakfast recipes, or serve the gravy alongside smothered fried chicken and salmon patties.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Bacon drippings | Butter or sausage drippings | Butter is milder; sausage drippings add more savory flavor. |
| Canned tomatoes | About 4 cups fresh peeled, chopped tomatoes | Simmer a few minutes longer to cook off extra water. |
| Chicken broth | Water or more milk | Milk makes a creamier gravy. |
| Whole milk | Half-and-half or heavy cream | Richer finish. |
| Flour roux | 1 tablespoon cornstarch in 2 tablespoons cold water | Stir in near the end to thicken; this makes it gluten-free. |
Storage & Reheating
Refrigerator
Cool, then store in an airtight container for up to 4 days.
Freezer
Freeze for up to 2 months. It may separate slightly. Thaw overnight in the fridge.
Reheating
Warm in a saucepan over low heat, whisking in a splash of broth or milk to loosen it.
Frequently Asked Questions
Yes. Use about 4 cups of ripe tomatoes that have been peeled and chopped. Fresh tomatoes release more water, so simmer the gravy a few minutes longer to thicken it, and add an extra pinch of sugar if they taste tart.
Tomatoes vary in acidity. A teaspoon of sugar balances it, and a small pinch of baking soda can cut it further. Stir the milk in at the end, since it also softens the tang.
Hot buttered biscuits are the classic choice. It is also good over grits, rice, mashed potatoes, scrambled eggs, fried pork chops, and meatloaf.
Yes. Use ¼ cup of butter or sausage drippings in place of the bacon drippings. Butter gives a milder, creamier gravy, while sausage drippings add more savory flavor.
If it is too thin, simmer it a few more minutes, or whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it in. If it is too thick, whisk in a splash of chicken broth or milk until it reaches the consistency you like.
Yes. Refrigerate it in an airtight container for up to 4 days. You can freeze it for up to 2 months, though it may separate slightly. Thaw it overnight and reheat gently over low heat, whisking in a splash of broth or milk.
Reader Reviews
More Brenda Gantt Recipes
- Tomato PieAnother way to enjoy ripe summer tomatoes
- QuicheA savory egg bake for brunch
- Smothered Fried ChickenCrispy chicken under rich gravy
- Salmon PattiesA Southern pantry classic
- Cornbread DressingA holiday table favorite
- Thickening PotatoesA simple trick for a creamier texture
- Ranch DressingHomemade, fresh, and easy
- Chocolate PieOld-fashioned and silky
- Chocolate Fudge PieRich, gooey, and sweet
Explore More
It’s gonna be good, y’all. Make it for your next family breakfast.
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