Teresa's Tomato Gravy

READY IN: 15mins
Top Review by Jennifer Allen

I have been looking by word of mouth for a tomato gravy recipe for about 5 years. my first experience with it I loved. I was told it was a southern tradition and that I could not have the recipe because I was not from the south. Therefore everytime I met someone from the south I asked about tomato gravy. They all said they had never heard of it. Thank You, thank you, Thank You. I thought it was great. I don't think it's something many people enjoy but I sure do. I did add garlic salt to taste.

Ingredients Nutrition

  • 2 tablespoons flour
  • 2 tablespoons oil or 2 tablespoons bacon grease
  • 3 tablespoons flour, dissolved in a coffee cup of very hot water
  • 1 (8 ounce) can tomato sauce (can substitue stewed tomatoes)
  • 12 cup milk or 12 cup buttermilk
  • salt and pepper


  1. Pre-measure all ingredients and have at hand next to stove top.
  2. Heat the oil or bacon grease in a heavy skillet over medium heat.
  3. Thoroughly stir in the 2 tblsp.
  4. flour until all the bits of flour have been mixed into the oil.
  5. Continue to cook, stirring constantly, until the flour and oil form a thick fluffy paste.
  6. Be very careful not to burn it.
  7. If it smells scorched, start over!
  8. When the paste has formed, very slowly pour the coffee cup of hot water/dissolved flour into the skillet, while still stirring.
  9. Simmer for a few minutes until this mixture begins to thicken and boil.
  10. Once it begins to boil, very slowly pour in the tomato sauce, stirring constantly.
  11. Again let the mixture begin to thicken and boil.
  12. When it starts to boil, pour in the milk or buttermilk, stir thoroughly, season with salt and pepper, and let simmer for about five minutes, stirring almost constantly.
  13. If at any point the gravy gets too thick, thin out by adding a little hot water.
  14. Tomato gravy is fabulous served over biscuits or mashed potatoes!

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