This was a staple in my home growing up and is usually served over biscuits, with corn bread, bacon, eggs, and cheesy grits.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserving the drippings in the pan, remove the bacon to a paper towel-lined plate to drain.

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  • Stir the butter and flour into the bacon drippings. Scrape the browned bits of food off of the bottom of the pan with a wooden spoon; cook and stir together until beginning to thicken, about 3 minutes. Stir the tomatoes into the mixture, using the spoon to break the tomatoes into small pieces while cooking; season with salt and pepper. Add the cream cheese and heavy cream; reduce heat to medium-low and simmer, stirring frequently, until hot and thick, about 10 minutes.

Nutrition Facts

197.8 calories; protein 4.8g 10% DV; carbohydrates 5.5g 2% DV; fat 17.8g 27% DV; cholesterol 36mg 12% DV; sodium 687.6mg 28% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/30/2011
Very tasty! Have never had tomato gravy before, but this is EASY and makes a great breakfast! Have to say it's biggest downfall is the pink color..But really was GOOD! Read More
(15)

Most helpful critical review

Rating: 3 stars
11/12/2010
Very Good. The only thing I would change is using whole tomato's to diced tomato's since you end up cutting them up anyway. Very yummy. I opted out of the cream cheese. Need less of quantity for us 5 people. Read More
(17)
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/11/2010
Very Good. The only thing I would change is using whole tomato's to diced tomato's since you end up cutting them up anyway. Very yummy. I opted out of the cream cheese. Need less of quantity for us 5 people. Read More
(17)
Rating: 4 stars
08/30/2011
Very tasty! Have never had tomato gravy before, but this is EASY and makes a great breakfast! Have to say it's biggest downfall is the pink color..But really was GOOD! Read More
(15)
Rating: 4 stars
02/01/2012
Wanted to try something new and this was it. Fairly easy to make - I used peeled, crushed tomatoes and left out the cream cheese. It is still on the stove, haven't served it yet but my taste-testing tell me this is something that will be very versatile and I will be making it agaiin. Thanks for posting this for us Yankees, Bella. Read More
(7)
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Rating: 5 stars
11/23/2011
I MAKE THIS ALL THE TIME!!! Read More
(6)
Rating: 5 stars
04/22/2016
Delicious and an unexpected treat for those who've never had it. The reason for using whole tomatoes is that canned diced tomatoes have something on them so they don't stew like they should to make this at its best. I add 1 tablespoon sugar in the Southern manner. Read More
(5)
Rating: 5 stars
03/05/2017
This is amazing! I've added clam and corn also on separate occasions it was still amazing!! The tomato gravy is a great base don't be afraid to mix in different flavors! Read More
(4)
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Rating: 5 stars
01/24/2016
I was so surprised to see this recipe on here! My 90 year old grandmother made it often in the summer when we had tomatoes from the garden. She still makes it for me! Most people have never heard of it. Ours isn't an exact recipe but very similar to this one. Use fresh garden tomatoes if possible but I have made it with canned before. If you use fresh tomatoes blanch and peel them first then course chop them as they will break down some while simmering anyway. We also add chopped onions and green peppers (you can sauté these a little before adding if you want them more tender) and some salt and pepper. I've never added cream cheese but would like to try it that way. I use what ever milk or cream is on hand. Usually don't add the milk until after the vegetables have simmered a while. Mainly because a lot of water comes out of the fresh tomatoes and I don't want it to end up too thin. I had only ever eaten it over cornbread until a friend mentioned it would be good on pasta. He was right! I love it poured over cavatappi pasta. Read More
(4)
Rating: 5 stars
04/27/2016
I love love tomato gravy, I have made it all my life. I've never used cream cheese. And have always added a little sugar, served over toast oh so good! Read More
(2)
Rating: 4 stars
03/30/2018
My husband only likes brown gravy on his chicken fried steak. I however am more adventurous. I tried it by cutting it in half, only used 3 slices of bacon crumbled into finished gravy, patite roasted diced tomatoes with onions, adding more sautéed onions and chopped garlic. OMG! So good on chicken fried steak! Read More
(2)