Easy Tomato Gravy

Why You’ll Love This Recipe

I love how this tomato gravy turns basic ingredients into something so flavorful and hearty. The butter and flour base creates a smooth, creamy texture, while the tomatoes add a tangy sweetness. It’s the kind of recipe I turn to when I want something old-fashioned, simple, and comforting. Plus, it’s budget-friendly and easy to make for any morning meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 tablespoons butter
4 tablespoons all-purpose flour
1 can 14.5 ounces diced tomatoes, undrained
1 cup whole milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon granulated sugar
1/2 teaspoon onion powder

Directions

1. I melt the butter in a cast iron skillet or heavy-bottomed pan over medium heat.

2. Once the butter is melted, I whisk in the flour and cook for 3–4 minutes until the roux is light golden and smells nutty.

3. I stir in the entire can of diced tomatoes with their juice and cook for 2–3 minutes.

4. Gradually, I pour in the milk and water while whisking constantly to avoid lumps.

5. I season with salt, pepper, sugar, and onion powder.

6. I let the gravy simmer on low for 10–15 minutes, stirring occasionally, until thickened to my liking. If it gets too thick, I add a little more milk or water.

Servings and Timing

This recipe makes 4 servings. It takes about 5 minutes to prep, 20 minutes to cook, and is ready in 25 minutes.

Variations

Sometimes I use fresh chopped tomatoes when they’re in season instead of canned. For a smoky kick, I add a pinch of smoked paprika or cayenne pepper. If I want a creamier version, I use half-and-half in place of milk. I’ve also stirred in crumbled cooked sausage to make it extra hearty.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop with a splash of milk or water to bring back the creamy consistency. I don’t recommend freezing since the texture changes too much.

FAQs

What can I serve with tomato gravy?

I usually serve it over biscuits, but it’s also great with grits, mashed potatoes, or fried chicken.

Can I use fresh tomatoes instead of canned?

Yes, I sometimes use peeled, chopped fresh tomatoes when they’re in season.

How do I make the gravy spicier?

I add cayenne pepper, crushed red pepper flakes, or hot sauce to taste.

Can I make this dairy-free?

Yes, I replace the butter with plant-based butter and the milk with unsweetened almond or oat milk.

What if my gravy turns out lumpy?

I whisk vigorously, and if needed, I use an immersion blender to smooth it out.

Can I double this recipe?

Yes, I often double it when I’m serving a bigger crowd.

How thick should tomato gravy be?

I prefer it thick enough to coat the back of a spoon, but I thin it out with milk if I want it looser.

Is tomato gravy the same as pasta sauce?

No, it’s creamier and thicker than pasta sauce, with a buttery roux base.

Can I freeze tomato gravy?

I don’t recommend freezing because it can separate when thawed.

Conclusion

This easy tomato gravy is one of my favorite breakfast comfort foods. I love how it’s creamy, tangy, and full of flavor while still being simple to prepare. Whether I serve it over biscuits, grits, or even fried chicken, it always brings warmth and comfort to the table.