Southern Tomato Gravy Recipe
I’ll never forget the first time I tasted Southern Tomato Gravy. I was hungry, 16, it was 1968 and Buckhead had just gotten its first true Southern comfort food eating establishment.
I sat down to an upscale, downhome dining table that made me feel at home. Ordering off of the blackboard menu on the wall I wrote on my order ticket, unsweet ice-tea. I’ll tell you that story another time.
Continuing, I had to have a big bowl of greens. Moma, I love me some greens and pepper sauce. Handmade mashed potatoes seemed like a natural fit. Then, there it was.
At first I didn’t think anything about it. Homemade meatloaf with Tomato Gravy. Sure, I load my meatloaf up with ketchup and hot sauce, so that must be what tomato gravy was like. Not even close.
I handed my ticket to a server as he passed my spot. My order chosen and submitted I continued to read the board finding out that my tea was bottomless and I could get free seconds of anything except meat. I was in heaven.
Before I could locate the pepper sauce my order arrived at my table. I still don’t know how they knew whose was whose. The mashed potatoes, still with noticeable lumps and a large knob of sweet butter melting in the middle called out to me. I loaded my spoon and dug in. Fantastic, only to be followed by the best greens in its own potlicker I still have ever had.
I guess unconsciously I was saving the best for last. The meatloaf could only to be described as something special. Moist, chewy but tender with an amazing beef flavor. Then pop, pow, bam. The Tomato gravy tied the whole meal together. It was amazing on everything across the board.
If you don’t LOVE this recipe I want you to let me know. I won’t judge. Well maybe a little.
Southern Tomato Gravy
Adapted from a recipe by Author: Stacey Little | Southern Bite
What You Will Need:
- 3 Tbsps fat - vegetable oil, shortening, bacon grease, or rendered sausage fat
- 3 Tbsps all-purpose flour - as a thickening agent
- 1 1/3 cups chicken broth/stock - give or take
- 14 oz tomatoes - can, diced or whole with juice
- 1/2 teaspoon salt - more or less to taste
- 1/2 teaspoon black pepper - more or less to taste
- 2 Tbsps green onions - diced
- Stick Blender
- In a skillet over medium heat, whisk the flour into the warm fat.
- Cook, stirring constantly, until the flour just starts to brown and smells nutty. Yep, you are making a roux.
- Slowly whisk in the chicken broth and stir until smooth.
- Add the undrained tomatoes.
- I use a stick blender at this point but you can pour the sauce into food processor or canister blender. Blend until smooth.
- Add salt and pepper to taste.
- Cook until thickened - about 5 minutes, stirring often. Serve hot or cold over just about anything. I saw a guy, ok it was me, put some on ice cream.
- stir in the diced green onions just before serving
You can substitute about 5 to 6 fresh diced tomatoes for the canned tomatoes in this recipe, but may need to add some additional chicken broth to reach the right consistency.