Mama's Tomato Gravy

4 servings Prep: 5 m Cook: 15 m Total: 20 m Beginner
5.0/5 (1)
Mama's Tomato Gravy
This dish is truly a taste of the country. I mean in the country where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama (Patsy Paul) made countless batches of biscuits and tomato gravy in her lifetime with bacon grease, flour, and tomato paste. I miss her every day. When I’ve had a rough day and need to feel close to her, I come home and make biscuits and tomato gravy and I’m reminded of her love for her family and for cooking. I’m sure she learned to make this from her Mother, Carmen Inez Shirley. I know it’s just simple biscuits and gravy but for me this is “the dish” that puts my feet back under my Mama’s table.

Ingredients

4 servings
  • 4 tbsp bacon or sausage grease
  • 3 tbsp flour rounded
  • 2 cups water approximately
  • 1/2 small can (3 oz) tomato paste
  • Salt and pepper to taste (not too much salt)

Step-by-Step Instructions

  1. In a skillet, stir flour into grease over medium-high heat.
  2. Let flour cook and brown, keep stirring, don’t let it burn. This should take about 3-5 minutes until the roux is a light brown color.
  3. When roux has browned, pour water into skillet while stirring with a whisk. Whisk in tomato paste until well blended. When gravy begins to thicken, reduce heat to low and simmer for 8-10 minutes. Add salt and pepper to taste.
  4. Serve with love over hot biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.

Common Problems and Solutions

Q: Why did my roux burn?

A: Keep the heat at medium-high (not high) and stir constantly. The flour should brown in 3-5 minutes. If it's taking much longer, increase the heat slightly. If you see black specks, the roux has burned—start over as it will make the gravy bitter.

Q: Why is my gravy lumpy?

A: Make sure to whisk vigorously when adding the water to the hot roux. Add the water gradually at first while whisking constantly, then whisk in the tomato paste thoroughly. If you get lumps, keep whisking—most will dissolve as the gravy simmers.

Q: Can I make this without bacon grease?

A: Yes, but the bacon or sausage grease adds essential flavor. In a pinch, use butter or oil, but add a bit of bacon bits or crumbled cooked sausage to the finished gravy for flavor.

Tips and Techniques

Save your bacon grease! Keep a jar in the refrigerator for making this gravy—it’s what gives it that authentic country flavor. If your gravy gets too thick, add water a tablespoon at a time until you reach the desired consistency. The gravy will continue to thicken as it cools.

Ingredient Substitutions

  • bacon or sausage grease: butter or vegetable oil
  • tomato paste: crushed tomatoes or tomato sauce
  • water: chicken or vegetable stock

Equipment Needed

  • Heavy-bottomed skillet or cast iron skillet
  • Whisk

Historical Context

Tomato gravy became popular in the rural South when tomato paste and canned tomatoes became widely available in the early 20th century. It was an affordable way to stretch breakfast, using leftover bacon or sausage grease and pantry staples to feed large farm families.