Tomato Gravy

  • Yield 8 servings

A perfect gravy to be served over biscuits, grits, or eggs.


1/2 pound (2 sticks) butter
2 cups yellow onions, diced
1 cup all-purpose flour
8 cups ripe tomatoes, seeded and diced
Salt and black pepper
4 cups canned crushed tomatoes
1 1/2 tablespoons dried thyme
1 1/2 teaspoons cayenne pepper
2 cups heavy cream
3 cups green onions, chopped


  1. Melt the butter in a large saucepan. Add the onions and sauté until tender. Add the flour and cook the roux that forms for 2 to 3 minutes. Add the diced tomatoes and season with salt and black pepper. Once the tomatoes begin to soften and release their juices after about 5 minutes, add the crushed tomatoes, thyme, and cayenne, and bring to a simmer. Simmer for 5 minutes, add the cream, bring the mixture back to a simmer, and remove from the heat. Stir in the green onions.
  2. Serve over biscuits, grits, eggs, or anything else that needs a kiss of tomato.

Recipe reprinted with permission from Chris Chamberlain’s The Southern Foodie: 100 Places to Eat in the South  (Thomas Nelson, 2012)



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