Easy Tomato Gravy
Pam
This simple and easy recipe for Tomato Gravy is delicious over biscuits for breakfast or brunch. A lot of people love it over rice or cornbread, too.
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Course Breakfast, Brunch, Sauce
Cuisine Southern
Servings 8 people
Calories 43 kcal
28 ounces canned diced tomatoes 4 tablespoon flour 1 cup chicken stock or beef stock (or broth) 1 tsp. salt 1 tsp. pepper 2-3 tsp. pan drippings from ham, sausage, or bacon
Heat tomatoes (in iron skillet where you've cooked breakfast meat) over medium heat, scraping the bottom of the pan.
Stir flour into stock and whisk until there are no lumps.
Stir flour/stock mixture into hot tomatoes, whisking as you stir.
Bring to a boil and stir until thickened.
Reduce heat to simmer.
Stir in salt and pepper.
Simmer for at least 5-10 minutes.
Tomato Gravy is best served over 3 Ingredient Biscuits.
Whole canned tomatoes that have been chopped or pulsed briefly in blender can be substituted for diced. Crushed tomatoes can also be used.
Pan drippings are not included in nutritional calculations.
Calories: 43 kcal Carbohydrates: 8 g Protein: 2 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 1 mg Sodium: 424 mg Potassium: 230 mg Fiber: 1 g Sugar: 3 g Vitamin A: 120 IU Vitamin C: 9 mg Calcium: 35 mg Iron: 1 mg
Keyword breakfast, brunch, gravy