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Southern Tomato Gravy

A silky, rich Southern tomato gravy made with bacon drippings, diced tomatoes, and milk. This comforting gravy is perfect over biscuits, fried chicken, scrambled eggs, or mashed potatoes. Ready in just 23 minutes using simple pantry staples.
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 6 servings
Course: Breakfast, Sauces and Condiments, Side Dish
Cuisine: Southern American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 slices thick cut bacon chopped
  • 3 tablespoons all purpose flour
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 cup whole milk
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper optional

Equipment

  • Large cast iron skillet or heavy bottomed pan
  • Wooden spoon or heat-resistant spatula
  • Measuring cups and spoons
  • Can opener
  • Whisk

Method
 

  1. Place the chopped bacon in a cold cast iron skillet and set it over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the bacon turns crispy and golden.
  2. Use a slotted spoon to transfer the crispy bacon to a paper towel lined plate. Leave about 3 tablespoons of bacon drippings in the skillet, pouring off any excess.
  3. Reduce the heat to medium low and whisk the flour into the bacon drippings. Stir constantly for about 2 minutes until the mixture turns a light golden color.
  4. Pour in the entire can of diced tomatoes, including all the liquid. Stir well to combine with the roux, scraping up any bits from the bottom of the pan.
  5. Let the mixture simmer for 3 to 4 minutes, stirring frequently. Use your wooden spoon to gently break apart some of the larger tomato pieces.
  6. Slowly pour in the milk while stirring continuously. Add the sugar, salt, pepper, garlic powder, and cayenne if using.
  7. Continue cooking over medium low heat for 5 to 7 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon.
  8. Taste the gravy and adjust the salt and pepper as needed. Stir in half of the reserved bacon and sprinkle the rest on top for serving.

Notes

For the smoothest gravy, warm your milk in the microwave for 30 seconds before adding it to the tomato mixture. The gravy will continue thickening as it sits. If it becomes too thick, stir in a splash of milk to reach your desired consistency. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.