Creamy Tomato Gravy Recipe

White plate with white bowl of red tomato gravy, next to a split open biscuit that's coated with the gravy and fresh chopped parsley.

5 stars (3 reviews)

This traditional creamy tomato gravy is a vibrant and cozy southern staple! Its rich creaminess and bold tomato flavor is perfect to pair with biscuits, savory baked goods, and your favorite proteins.

Prep Time5

Cook Time5

Total Time10

Course: Main, Main Course, Sauce

Cuisine: American, Southern

Servings: servings (2 cups total)

Calories: 145kcal

Author: Sommer Collier

Ingredients

2 cups whole milk
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 teaspoon sea salt
½ teaspoon smoked paprika
¼ teaspoon ground nutmeg

US Customary - Metric

Instructions

Place a sauté pan over medium heat, and add the butter and flour.
As the butter melts, whisk the flour and butter to form a roux. Whisk and cook for 1-2 minutes until the roux is just golden brown.
Add the tomato paste, salt, and spices. Then whisk vigorously as you slowly pour in the milk. Continue to whisk until smooth.
Cook and whisk until the gravy thickens to your desired consistency.
Serve the gravy warm on hot biscuits or toast. Or serve over main dish proteins like baked chicken, turkey, steaks, or country fried steak!

Video

Notes

Tomato gravy will keep well for 3-4 days in an airtight container stored in the fridge.

You can reheat the gravy on the stovetop or in the microwave, but either way, you'll likely want to add a splash of milk to help loosen it back up as it heats.

To Freeze: Let the gravy cool completely before transferring it to an airtight freezer-safe container. I suggest wrapping the container in a layer of aluminum foil for extra freezer burn protection.

Keep tomato gravy in the freezer for up to 3 months, then thaw in the fridge overnight before reheating.

Nutrition