Tomato gravy is a home kitchen specialty rarely seen in restaurants. Some claim that tomato gravy isn't really gravy since it isn't always made with meat drippings and served over meat. We beg to differ: If it comes hot and silky from a saucepan and feels at home atop biscuits, rice, or grits, then that's gravy enough to suit us. Made with finely chopped tomatoes and their juices, rather than stock or milk, the recipe is rooted in Appalachia and might have originated as a delicious solution when a cook had no milk on hand, but had a glut of supple, juicy, sun-ripened tomatoes in the garden. Tomato gravy demands (and deserves) the most delicious tomatoes available at the moment. Other than the weeks when local tomatoes are at their peak, use canned tomatoes instead.


Read the full recipe after the video.

Recipe Summary

20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large saucepan over medium heat. Add onion and rosemary, and cook, stirring often, 3 minutes or until onion is tender. Stir in flour until smooth. Cook, stirring constantly, 1 minute. Stir in broth until smooth.

  • Stir in tomatoes, salt, and sugar, gently crushing tomatoes while stirring. Cook 3 to 5 minutes or until just thickened. Discard rosemary. Serve immediately.