Tomato “gravy” is a uniquely Appalachian specialty and an excellent way to use summer-ripe “maters.”
One thing I learned while living in the Deep South is that gravy can be made with almost anything. A neighbor who grew up in Kentucky waxed lyrical about the chocolate gravy and biscuits he enjoyed as a child. (Yes, it’s as good as it sounds.)
Another surprise was tomato gravy, which came out of the need to make something delicious out of very little. Tomato “gravy” is a uniquely Appalachian specialty and an excellent way to use summer-ripe “maters” that are abundant in any self-respecting Southern vegetable patch.
Could Alabama White Sauce Be the Next Ranch Dressing?
You can use any type of tomato for this, but regular ole beefsteaks are perfect.
This recipe also uses a simple technique that’s familiar in many cuisines: grating the tomatoes and using the pulp in a sauce. You see this technique all over the world, from no-cook summer pasta in Italy and Spain’s iconic pan con tomate to all manner of Greek dishes.
Find more tomato recipes here →
Appalachian Tomato Gravy Recipe FAQs
Can I use heirloom tomatoes?
Heirloom tomatoes would work fine for this gravy, but it’s not the best recipe to show them off. Stick with beefsteak tomatoes, Romas, or a similar affordable variety.
I need to keep this vegan/dairy-free, can I use something other than butter?
You can substitute plant-based butter or olive or avocado oil for the butter. Not exactly Appalachian, but whatever works for ya … If you’re not worried about it being vegan, just dairy-free, you can use bacon grease in the roux, which would be very Appalachian and extra-yummy. Just be sure to strain the bacon fat first to remove any particulates.
What’s the best gluten-free alternative to all-purpose flour for making the roux?
Cooking the flour in the fat gives the gravy its beautiful silky consistency, so it’s a step you don’t want to skip. Sweet rice flour is a great alternative for a smooth roux with no funky aftertaste. A gluten-free all-purpose option like King Arthur Baking’s Gluten Free Measure-for-Measure Flour also works well.
How can I use tomato gravy?
Serve it with biscuits, over scrambled eggs, grits (of course) or polenta, or even rice. It’s also delightful spooned over grilled chicken or fish.
Use grated raw tomato in this vinaigrette →
Appalachian Tomato Gravy
Equipment
- 1 knife
- 1 box grater
- 1 small saucepan
Ingredients
- 2 tomatoes, large and very ripe
- 2 tablespoons butter
- ½ onion, finely chopped
- ½ teaspoon salt, plus more to taste
- freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- ¾ cup low-sodium vegetable stock (or chicken stock)
- Pinch sugar
Instructions
- Halve each tomato crosswise. Set a box grater in a bowl, and grate tomatoes. Discard skin.
- Melt butter in a saucepan over medium heat. Add onion and a pinch of salt. Cook for 3 minutes or until tender, stirring frequently. Stir in flour and cook for 1 minute, stirring constantly. Stir in tomato pulp and juice, stock, and a pinch of sugar. Cook for 5-10 minutes or until thick enough to coat the back of a spoon. The cooking time will depend on the size and juiciness of your tomatoes, so if it needs more time to thicken, go with it. Taste and adjust the salt, pepper, and sugar as needed. (Makes about 2½ cups.)