Ingredients

How to make it

  • Heat oil in deep skillet (cast iron works great) until just hot. This stuff will grow and you need to make sure your pan is deep enough that it will not overflow. Add flour evenly and stir constantly with a wooden spoon, being careful not to burn. This is the roux. It should be blond colored. Add tomatoes and juice and stir to stop roux from cooking.
  • Add milk slowly stirring constantly until blended and smooth. You may need more milk to get consistency that you want. Add tomatoes with a little juice and on low heat continue cooking for about five minutes.
  • salt and pepper to taste
  • Ladle over split biscuits
  • Note: This makes a lot and recipe can be reduced.

Reviews & Comments 12

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  • oceansid 3 years ago
    Have a question, The bacon fat or oil recipe step #1 shows a
    1/ cup..... is this 1/2, 1/4 or 1 cup?? Help. I cook for a mens breakfast Bible devotion and was asked to make Tomato gravy for the biscuits.
    Was this review helpful? Yes Flag
  • gixxer1034 5 years ago
    I love tomato gravy!! I have not had any in about twenty years since I never learned to make it and my mom was the last one to make any for me. Imagine, a southern boy who can't make tomato gravy! I've been redeemed!!!
    Was this review helpful? Yes Flag
    " It was just okay "
    simplysober ate it and said...
    My husband liked this recipe...I did not care for it because I am a very picky eater. It has a good taste, though.
    Was this review helpful? Yes Flag
    " It was excellent "
    frodo ate it and said...
    is gets a 5 and a scolding to who ever gave it less. shame on you ass
    Was this review helpful? Yes Flag
    " It was excellent "
    dmajor ate it and said...
    Interesting! I never use milk in my gravy! I will have to try that! I am a tomato gravy girl all the way! Load me up with homemade biscuit(store bought just don't cut it in my opinion) and top it with some gravy and a dab of real butter on top and I am in heaven baby! Thanks, Deb
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  • tnacndn 6 years ago
    My Daddy always loved this stuff. I never cared much for the tomatoes cooked in the gravy but I sure love a big ole slice of home grown tomato on the side.
    Gem
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  • pointsevenout 7 years ago
    Hey! I learned a new name (roux) for something I have been doing all along to sop up pan drippings before adding the milk so the gravy won't be lumpy.
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    " It was excellent "
    leroux ate it and said...
    This gets a 5!!!!
    Was this review helpful? Yes Flag
    " It was just okay "
    mrtnzangel8 ate it and said...
    I love this. My kids, not so much. I tried with juicy pork chops. Good combo
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  • chefjeb 7 years ago
    rate it.
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  • chefjeb 7 years ago
    You bet! Ain't nuthin' like it. You know what is good,but I couldn't post that because 90% of the world thinks pig fat is gross. You're doing it right and your taste buds are great. We're becoming a McDonalds world. One day the Science Fiction movies which show people taking a potion for their daily ration may be true.
    Then it's time to check out. Yuck! And thanks!
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    " It was excellent "
    leroux ate it and said...
    I Love Southern tomato gravy!! Bacon grease or pan drippings from a fried ham steak is the best!!
    Was this review helpful? Yes Flag

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