This Southern-style Tomato Gravy made with bacon grease is such a nostalgic and hearty dish! It’s a simple comfort food that pairs perfectly with biscuits, toast, rice, or potatoes. The combination of bacon grease and tomatoes adds a rich and savory flavor that’s hard to beat. Here’s a detailed recipe breakdown:

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Southern Tomato Gravy (Bacon Grease Version)

Ingredients:

  • 4-6 slices of bacon
  • 3-4 tablespoons self-rising flour
  • 1/2 cup water (or milk if you prefer a creamier texture)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • Salt and pepper, to taste

Directions:

  1. Cook the Bacon:
    In a cast iron skillet, cook your bacon slices over medium heat until crispy. Once cooked, remove the bacon from the skillet and set aside on a paper towel to drain. Pour off most of the bacon grease, leaving just enough to coat the bottom of the skillet (about 2-3 tablespoons).
  2. Make the Roux:
    Reduce the heat to medium-low. Sprinkle 3-4 tablespoons of self-rising flour into the bacon grease. Stir continuously with a whisk or wooden spoon to form a roux. Keep stirring until the flour turns a light brown color. This step is crucial for getting that rich, nutty flavor in the gravy.
  3. Add Water (or Milk):
    Once the roux is browned to your liking, slowly pour in 1/2 cup of water (or milk for a creamier consistency). Stir vigorously to avoid any lumps and ensure everything is well combined. The mixture should start to thicken as you stir.
  4. Add Tomatoes:
    Add 1 can of diced tomatoes (with the juices) to the skillet. Stir everything together until well combined. Continue cooking for another 3-5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
  5. Serve:
    Once the tomato gravy is smooth and well-seasoned, turn off the heat. Serve hot over biscuits, toast, rice, or potatoes. You can crumble the cooked bacon on top or serve it on the side for an extra treat.

Tips:

  • Browning the Roux: Be sure to keep stirring the flour as it browns to prevent burning. The color of the roux will determine the depth of flavor in the gravy.
  • Milk vs. Water: Using water gives a more traditional tomato gravy texture, while milk will make it creamier, almost like a Southern breakfast gravy.
  • Additions: Some like to add a splash of hot sauce or a pinch of sugar to balance the acidity of the tomatoes.

This simple Southern Tomato Gravy is a true classic! It’s not your typical gravy but is a beloved breakfast dish in the South, perfect for topping fluffy biscuits or crispy fried potatoes.

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