Tomato Gravy
There are some recipes folks ask for over and over again, and tomato gravy is one of them. I cannot tell you how many messages we have gotten saying, “Cowboy, when are you going to make tomato gravy?” Well today is the day.
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Tomato gravy is one of those old country staples that has been around for generations. I remember hearing folks talk about “mater gravy” when I was young, and I always wondered why anyone would want gravy made from tomatoes. Then I tried it. One bite and I understood why people love it so much.
This recipe grew out of simple kitchen traditions. Families had gardens full of tomatoes, and cooks knew how to make a good roux with bacon grease and flour. When meat was scarce, tomatoes stepped in to make a rich, hearty gravy that could stretch a meal and feed a crowd.
And if you ask me, the perfect partner for tomato gravy is not just biscuits. I like to cowboy it up a little and serve it with a grilled cheese sandwich. It is a pairing that just makes sense.
The rich gravy with bacon and tomatoes poured over a crispy grilled cheese sandwich is something you are going to want to make again and again.
Preparing the Tomatoes
Start by choosing ripe tomatoes. Beefsteak tomatoes work great, especially if they have had a few days on the counter to soften up and develop flavor.
Cut the tomatoes into bite sized pieces so they will cook down easily in the skillet.
Heat a cast iron skillet and add butter along with a little bacon grease. The bacon grease adds a lot of flavor and helps build the base of the gravy.
Add the chopped tomatoes to the skillet and cook them until they begin to soften.
Tip: Do not worry about cooking tomatoes in cast iron if your skillet is well seasoned. Just be sure to clean and reseason the skillet afterward.
Once the tomatoes have softened, use a potato masher to break them down. Some folks like to puree the tomatoes smooth, but I prefer leaving a little texture in the gravy.
Building the Tomato Gravy
After the tomatoes are mashed down, stir in crumbled bacon, garlic, black pepper, and seasoning.
Let everything simmer together for a couple of minutes so those flavors can blend.
Now it is time to make the gravy base. In a separate skillet, start a roux by gradually stirring flour into hot fat. Keep stirring so the flour cooks evenly and does not clump.
Once the roux begins to form, slowly add chicken broth while stirring constantly. As the mixture heats, it will begin to thicken.
Season the gravy and add just a splash of cream if you like, but not too much. You still want that beautiful tomato color to shine through.
Tip: Gravy is easy to make if you remember two things. Control the heat and keep stirring.
When the gravy thickens to your liking, pour it into the skillet with the tomatoes and stir everything together. Let it simmer briefly so the flavors marry together.
When the gravy is ready, reduce heat to a simmer and continue to stir constantly. When the grilled cheese is ready, generously pour gravy over the sandwich and enjoy - with our blessings for you and your family.
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