Tomato Gravy (Printable Recipe)

Velvety tomato gravy with cream and bacon, perfect over biscuits or rice.

# Ingredients You'll Need:

→ Main Ingredients

01 - 3 tablespoons bacon drippings or unsalted butter
02 - 1 medium yellow or white onion, finely diced
03 - 1/4 cup all-purpose flour
04 - 1 can (14.5 ounces) crushed tomatoes
05 - 1 can (14.5 ounces) diced tomatoes
06 - 1 cup chicken broth
07 - 1 tablespoon light brown sugar
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
10 - 1/3 to 1/2 cup half-and-half or heavy cream
11 - Fresh basil, finely chopped, optional for garnish

# Steps to Follow:

01 - In a medium saucepan over medium heat, warm the bacon drippings or butter. Add the diced onion and cook until translucent, about 5 minutes.
02 - Sprinkle flour over the onions and stir constantly for 2–3 minutes to form a smooth roux.
03 - Gradually stir in the diced tomatoes with juice, crushed tomatoes, and chicken broth until fully combined.
04 - Incorporate light brown sugar, salt, and freshly ground black pepper, stirring until dissolved.
05 - Bring to a gentle simmer and cook for 20 minutes over low heat, stirring occasionally.
06 - Pour in the half-and-half or heavy cream and cook for an additional 3–5 minutes, stirring to blend thoroughly.
07 - Remove from heat. Optionally blend with an immersion blender for a smoother consistency. Garnish with fresh basil and serve hot.

# Extra Tips:

01 - Stir constantly while forming the roux and incorporating liquids to prevent lumps and ensure a smooth texture.
02 - For a vegetarian adaptation, substitute bacon drippings with olive oil and use vegetable broth instead of chicken broth.
03 - Add sugar incrementally to balance acidity based on the brand of tomatoes used.

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