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Tomato Gravy

A classic Southern gravy made by simmering crushed tomatoes with a warm butter roux, broth, and milk. Excellent spooned over warm homemade biscuits or fluffy rice.

20 minEasyServes 4140 cal/serving

AmericanSauceStovetopVegetarianLow CarbNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups canned crushed tomatoes
  • 1/2 cup vegetable broth
  • 1/2 cup whole milk
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions

  1. 1

    Melt 3 tbsp unsalted butter in a skillet over medium heat.

  2. 2

    Whisk in 3 tbsp all-purpose flour and cook for 2 minutes until bubbly and golden.

  3. 3

    Gradually whisk in 2 cups canned crushed tomatoes, 1/2 cup vegetable broth, and 1/2 cup whole milk until smooth.

  4. 4

    Stir in 1/2 tsp kosher salt and 1/2 tsp freshly cracked black pepper.

  5. 5

    Simmer for 8 to 10 minutes while stirring frequently until gravy thickens.

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Questions

What should Tomato Gravy look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until bubbly and golden. Step 5: cook until gravy thickens.

Can I make Tomato Gravy dairy-free?

Yes. The dairy in Tomato Gravy is 3 tbsp unsalted butter, 1/2 cup whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Tomato Gravy vegan?

No, though it is vegetarian. What keeps it from vegan is 3 tbsp unsalted butter and 1/2 cup whole milk. For fully plant-based entries, see the vegan sauce collection.

How many calories are in Tomato Gravy?

One serving (the recipe makes 4) is about 140 calories, with 3 g protein, 12 g carbohydrate and 9 g fat, plus 2 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Tomato Gravy?

It is not a good candidate. Refrigerate Tomato Gravy in a sealed jar and use it within four to five days. Dairy sauces separate when frozen; reheat gently with a splash of milk instead of freezing.

Serve it with

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