Food and Recipes Dish Gravy Southern Tomato Gravy Be the first to rate & review! Tomato gravy is a home kitchen specialty rarely seen in restaurants. Top off your biscuits, rice, grits, or anything for that matter with this tasty tomato gravy just like mama used to make. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 13, 2019 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 4 serves 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. Alison Miksch; Prop Styling: Heather Chadduck Hillegas; Food Styling: Erin Merhar Ingredients 2 tablespoons butter 1/2 small yellow onion, finely chopped 1 fresh rosemary sprig 2 tablespoons all-purpose flour 3/4 cup reduced-sodium chicken broth 1 (14.5-oz.) can diced tomatoes 1 teaspoon kosher salt 1 teaspoon sugar Directions 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. Rate it Print