Tomato gravy is one of those thrifty, deeply comforting dishes that turns a handful of simple ingredients into something far greater than the sum of its parts. This 3-ingredient version leans on ripe summer tomatoes, flour, and milk or cream to make a silky, savory gravy with a faint blush from the tomatoes and a rich, old-fashioned flavor that feels right at home spooned from a skillet. It has roots in Southern home cooking, where garden produce and pantry staples often shaped the day’s meal.
Serve this tomato gravy hot over split biscuits, toast, fried potatoes, or grits for a simple breakfast or supper. It also pairs nicely with eggs, sausage, or crisp bacon if you want a heartier plate, and a side of sliced cucumbers or butter beans makes it feel especially seasonal.
3-Ingredient Tomato Gravy
Servings: 4
Ingredients
2 cups chopped ripe tomatoes
Directions
1. Place the chopped tomatoes in a cast iron skillet over medium heat and cook, stirring occasionally, until they begin to break down and release their juices, about 5 to 7 minutes.
2. Sprinkle the flour evenly over the tomatoes and stir well until no dry pockets remain and the mixture looks pasty and thickened.
3. Slowly pour in the milk or cream, stirring constantly, and cook until the gravy becomes smooth, creamy, and thick enough to coat a spoon, about 3 to 5 minutes.
4. Serve hot over biscuits, toast, potatoes, or grits.
Variations & Tips
Texture Tip: If you prefer a smoother gravy, crush the tomatoes more thoroughly with the back of a spoon as they cook. For a chunkier, more rustic result, leave some larger pieces intact.
Thickness Tip: If the gravy gets too thick, add a small splash of milk and stir until loosened. If it seems thin, let it simmer for another minute or two, stirring often, until it reaches the consistency you like.
Richer Version: Use light cream instead of milk for a fuller, silkier gravy with a more luxurious finish, especially nice when serving over biscuits for supper.
Tomato Choice: Very ripe garden tomatoes give the best flavor here. If your tomatoes are especially juicy, simply cook them a little longer before adding the flour so the gravy develops a deeper tomato taste.
