Bacon Tomato Gravy
The Southern tomato gravy that hugs your biscuits
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Tomato gravy is one of them things that might sound odd to those that ain’t had it growing up, but trust old Cletus — it’s so good. I added in bacon, ’cause bacon makes everything better. Once you try it, it’ll become a regular recipe around your house too.
Tomato gravy has been a Southern breakfast staple for generations, especially down in the holler and across Appalachia. It’s simple comfort food made with fresh tomatoes, a quick roux, and plenty of black pepper. Folks have been making versions of it for over a hundred years — it’s pure nostalgia in a skillet. Some families call it “red gravy” or “tomato gravy,” but no matter the name, it always brings back memories of big Sunday breakfasts and family around the table.
Ingredients
- 6 slices thick-cut bacon
- 2 large fresh tomatoes, diced
- 3 tbsp all-purpose flour
- 1½ cups whole milk
- Salt & pepper to taste
- Optional: dash of hot sauce for some kick
How to Make Bacon Tomato Gravy (Step-by-Step)
- 1. Cook bacon until crispy, then set aside and save the grease.
- 2. In the same skillet with 3 tbsp bacon grease, stir in the flour to make a roux. Cook for a couple minutes until the raw flour taste cooks out.
- 3. Add the diced tomatoes and stir well.
- 4. Slowly pour in the milk while whisking. Keep stirring until the gravy thickens and gets nice and creamy.
- 5. Season with salt, pepper, and a dash of hot sauce if you like a little kick. Crumble the bacon back in for extra flavor and texture. Cook 3–5 minutes more, adding a splash of milk if it gets too thick.
- 6. Serve hot over biscuits. Store leftovers in the fridge for up to 2 days; reheat with a splash of milk.
Pro Tip from the Holler: If it sits too long and gets too thick, just splash in a little warm milk and whisk. Gravy waits for no man — and neither does Aunt Alberta.
Holler Tips from Cletus
- Use strong, black coffee — the darker and bolder, the better. Leftover morning coffee works great.
- Country ham is traditional and salty, so taste before adding extra salt.
- If your ham is very lean, a little extra butter or bacon grease helps build the drippings.
- This gravy is meant to be thin and pourable, not thick like sausage gravy. If you want it a little heartier, stir in 1–2 teaspoons of flour after the coffee and broth to make a light roux.
- Leftovers keep in the fridge for 2–3 days. Reheat gently on the stove with a splash of coffee or water to loosen it up.
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Got a tweak or your own family tomato gravy secret? Drop it in the comments or holler at me! I read every one.
