1960 Tomato Gravy
Dive into a nostalgic taste of the past with this comforting recipe for 1960 Tomato Gravy—a Southern classic that combines rich, creamy flavors with a touch of tangy sweetness. Made with a golden roux of butter and flour, this dish is elevated by the addition of canned diced tomatoes, silky whole milk, and a hint of sugar to balance the acidity. Slowly simmered to perfection, this versatile gravy is perfect for ladling over warm biscuits, fluffy grits, or crispy fried chicken, bringing a hearty, home-cooked charm to your table. With just 5 minutes of prep time and pantry-friendly ingredients, this vintage favorite is an easy, budget-friendly way to add old-fashioned flavor to any meal. Keywords: Southern tomato gravy, comfort food, vintage recipes, biscuit topping, gravy sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 14.5 ounces canned diced tomatoes (with juice)
- 1 cup whole milk
- 1 cup water or chicken broth
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Melt the unsalted butter in a large skillet over medium heat.
Once the butter is fully melted and bubbling, sprinkle in the all-purpose flour and whisk continuously to form a roux. Cook the roux for 2-3 minutes until it is golden and smells nutty, but be careful not to let it burn.
Pour in the canned diced tomatoes (including their juice) and stir well to combine. Use a wooden spoon to break up any large tomato pieces if needed.
Gradually add the whole milk and water (or chicken broth), stirring constantly to ensure the gravy remains smooth.
Season the mixture with granulated sugar, salt, and black pepper. Adjust seasoning to taste if needed.
Reduce the heat to low and let the gravy simmer for 15 minutes, stirring occasionally, until it thickens to your desired consistency.
Serve warm over freshly baked biscuits, creamy grits, or as a sauce for fried pork chops or fried chicken.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 24.2 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 387 mg | 30% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
