Tomato Gravy (Ozarks Style)

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"Hearty breakfast gravy that happens to be meat-free!"

Serves 4 | Prep Time | Cook Time 20 minutes

Why I Love This Recipe

My Mom made tomato gravy throughout my childhood, using home-canned tomatoes. This is a great budget-friendly recipe to serve with biscuits for breakfast. For me, the slurry method is an easier way to make gravy with lower fat and without the lumps.

Ingredients You'll Need

1/4 cup onions, finely diced
2 Tablespoons butter
15 oz can of diced tomatoes with juice (or whole tomatoes, chopped in pan)
2 cups fat-free milk (or more for your desired consistency)
1/2 cup flour
1/4 teaspoon black pepper (or more, to taste)
Salt to taste


As tomatoes simmer on medium-low heat, add flour and about half of the milk to a jar or other lidded container, leaving at least an inch of room at top of jar. Screw lid on tightly and shake jar briskly for a while to combine all flour. Check that flour doesn't stick around bottom of jar; you can't shake this too much! :)

Add milk-flour slurry to the pan slowly, stirring and breaking up any uncombined flour as you pour. (Once you empty the jar, you can pour the remaining milk into it and shake a bit to get the rest of the thickening liquid out.)

Continue stirring over medium low heat until gravy begins to thicken, then add the remaining milk gradually. Continue cooking to reach desired consistency, adding milk as needed. Salt and pepper to taste.

Pairs Well With

Chef John's Buttermilk Biscuits

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