Often served on top of fluffy biscuits and full of tomatoey goodness, this old-fashioned breakfast treat is the stuff legends are made of. Tomato gravy is thick and rich with chunks of tomatoes studded with bits of bacon, onion, and bell pepper and doesn't resemble the more traditional brown gravy.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Breakfast, Breakfast/Brunch, Dinner, Side Dish
¼cupfinely chopped green bell pepper,about ⅓ of a large bell pepper
¼cupfinely chopped onion
2tablespoonsall-purpose flour
¾cupchicken stock
1teaspoonbrown sugar
14.5ouncescanned diced tomatoes
1teaspoonkosher salt
1tablespoonchopped fresh basiloptional garnish
Optional: biscuits for serving
Instructions
Add bacon to a large skillet over medium heat. Cook for about three minutes and stir frequently. Add the bell pepper and onions and continue to cook and stir for another four to five minutes or until the bacon is browned and crispy.
Sprinkle the flour over the top and cook and stir for about two minutes until the flour has turned a light golden brown.
Slowly add in the chicken stock and continuously whisk until the mixture has thickened, about two minutes.
Add the brown sugar, tomatoes, and salt and cook while stirring for another two to three minutes.
Spoon over biscuits and optional garnish with chopped basil. Serve hot.
Video
Notes
This recipe can be modified depending on what ingredients you have on hand.If you don't have bacon, you will need about two tablespoons of butter, olive oil, or vegetable oil.Onions can be frozen or fresh and can be left out altogether if you don't have them. Same with the bell pepper.You can substitute water for the chicken stock or milk diluted with water or tomato juice. If you would like to make homemade chicken stock, here is a link to my easy recipe.If using fresh tomatoes, you will need about two cups of diced tomatoes. You will also need to add one-quarter of a cup of chicken stock or other liquid.If your gravy looks too thick, feel free to add additional chicken stock until it gets to a consistency you like. You could even add a little white wine or milk instead.If you have them, leftovers will keep covered in the fridge for up to four days.If you don't want to make homemade biscuits, I like and have used Mrs. B's Frozen Homemade Buttermilk Biscuits, and they work great in this recipe.