Tomato gravy is the ultimate comfort food sauce that transforms simple biscuits, creamy mashed potatoes, or crusty bread into something absolutely magical. This Southern classic has been passed down through generations, and honestly, once you master this recipe, you’ll be making it constantly. The beauty of tomato gravy lies in its simplicity—just a few pantry staples come together to create a rich, velvety sauce that tastes like pure homestyle cooking.
What makes this the BEST tomato gravy recipe? It’s all about balancing the acidity of the tomatoes with just the right amount of butter, cream, and seasonings. Unlike heavy cream-based sauces like our Best Heavy Cream Alfredo Sauce Recipe, tomato gravy celebrates the bright, tangy flavor of tomatoes while still maintaining that luxurious, velvety texture. Some people add a touch of cream to mellow out the acidity, while others keep it purely tomato-forward—I’m a fan of the middle ground that gives you the best of both worlds.
The secret to authentic tomato gravy is using quality canned tomatoes (fresh ones work too, but canned are more reliable year-round) and taking your time with the cooking process. You want to let those tomato flavors really develop and meld with the butter and aromatics. This isn’t a recipe you rush—it’s one you savor.
I love serving this over warm, fluffy biscuits, but it’s equally delicious over creamy pasta or creamy mashed potatoes. Some folks even use it as a topping for fried chicken or poured over simple roasted vegetables. The versatility is part of what makes this recipe so special. You can make a big batch and have it ready for weeknight dinners, breakfast-for-dinner situations, or when you need serious comfort food.
For serving suggestions, I absolutely recommend pairing this with pickled red onions for a pop of brightness and tang, or serve alongside a fresh chickpea salad to balance out the richness. If you’re feeling fancy, a side of garlic shrimp scampi would make an elegant dinner. But honestly, this gravy shines brightest in its simplicity—maybe just a warm biscuit and that’s all you need.
Before we dive into the recipe, let me share some pro tips: always use whole peeled canned tomatoes when possible (they crush more evenly), don’t skip the resting time, and taste as you go to adjust seasonings. According to Serious Eats, proper seasoning balance is crucial in tomato-based sauces. This recipe is naturally gluten-free if you use cornstarch instead of flour, and it reheats beautifully, making it perfect for meal prep. You can store it in the refrigerator for up to five days or freeze it for up to three months.
Whether you’re a seasoned home cook or just starting your culinary journey, this tomato gravy recipe will become a staple in your kitchen. It’s the kind of dish that makes your home smell incredible while it’s cooking, and the taste lives up to the aroma. Get ready to impress your family and friends with this timeless classic!
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 (28 ounce) can whole peeled tomatoes
- 1 cup tomato juice or chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon sugar
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried basil or 2 tablespoons fresh basil
- 2 bay leaves
- Fresh cracked black pepper for garnish
- Fresh basil for garnish
Instructions
- Melt the butter in a large saucepan over medium heat. Once melted and foaming, add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add the minced garlic to the pan and cook for an additional 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic brown.
- Sprinkle the flour over the onion and garlic mixture, stirring well to combine. Cook this roux for 2-3 minutes, stirring frequently, to eliminate the raw flour taste. The mixture should be smooth and cohesive.
- Carefully pour in the tomato juice (or chicken broth), stirring constantly to prevent lumps from forming. The mixture should be smooth and slightly thick at this point.
- Add the canned tomatoes (with their juice) to the pan, crushing them by hand or with the back of a spoon as you add them. Stir well to combine all ingredients.
- Add the bay leaves, dried basil, sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper if using. Stir thoroughly to combine.
- Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally. Once it reaches a simmer, reduce the heat to medium-low.
- Let the gravy simmer uncovered for 12-15 minutes, stirring occasionally. The sauce should reduce slightly and the flavors will continue to develop. The consistency should be pourable but not watery.
- Remove the pan from the heat and remove the bay leaves. Stir in the heavy cream, mixing until fully incorporated and the color is a beautiful peachy-orange.
- Taste the gravy and adjust seasonings as needed. Add more salt, pepper, or a pinch of sugar if the acidity is too strong.
- If using fresh basil, stir it in now. Let the gravy rest for 2-3 minutes off the heat before serving.
- Transfer to a serving bowl or gravy boat and garnish with fresh cracked black pepper and fresh basil if desired. Serve warm over biscuits, pasta, mashed potatoes, or your favorite accompaniment.
Pro Tips
Freezing: The gravy freezes beautifully for up to three months. Pour it into freezer-safe containers or ice cube trays for portioning. Thaw overnight in the refrigerator before reheating.
Cream Variations: Use heavy cream for the richest flavor, half-and-half for a lighter option, or whole milk for a more delicate sauce. You can also use sour cream, though add it gently at the end to prevent curdling.
Canned Tomato Options: San Marzano tomatoes are the gold standard for their sweet, robust flavor. If using fresh tomatoes, you’ll need about six medium tomatoes, blanched, peeled, and crushed.
Gluten-Free Option: Replace the flour with cornstarch using a one-to-one ratio. The texture will be slightly different but equally delicious.
Flavor Adjustments: For a spicier version, increase the cayenne pepper or add fresh red pepper flakes. For a sweeter version, add an extra half teaspoon of sugar. For an earthier flavor, add a teaspoon of balsamic vinegar.
Serving Suggestions: This gravy is perfect over buttermilk biscuits, creamy mashed potatoes, soft polenta, egg noodles, or crusty bread. It also works wonderfully over fried chicken, meatloaf, or roasted vegetables.
Butter Quality Matters: Use real butter, not margarine, for authentic flavor and better texture. The butter contributes significantly to the gravy’s rich, luxurious mouthfeel.
Stirring Technique: Stir gently and regularly during cooking to prevent the bottom from sticking or scorching. This also helps distribute flavors evenly throughout the gravy.