When it comes to Southern comfort food, tomato gravy holds a special place in our hearts. This rich, savory sauce is a breakfast staple that transforms simple biscuits into a hearty, flavorful feast. It’s a dish that’s as humble as it is satisfying, with roots in Southern kitchens where stretching ingredients was an art form.
Big Bad Breakfast Tomato Gravy Recipe
Transform ordinary biscuits into a savory delight with our Big Bad Breakfast Tomato Gravy Recipe. This indulgent Southern classic is brimming with flavor, thanks to fire-roasted tomatoes and a velvety roux. Let’s dive into how to prepare this hearty favorite step-by-step.
Ingredients
Here’s what we’ll need to create this comforting Southern breakfast staple:
- 4 tbsp unsalted butter, divided
- 2 tbsp all-purpose flour
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (optional, for a hint of spice)
- 1 cup whole milk, warmed
- 1 (14.5 oz) can of fire-roasted tomatoes, undrained and slightly mashed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1/2 tsp sugar (balances the acidity of the tomatoes)
- Fresh parsley, chopped, for garnish
Steps to Make Big Bad Breakfast Tomato Gravy
Follow these steps carefully to achieve a luscious, creamy tomato gravy perfect for biscuits:
- Melt Butter
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, whisk in the all-purpose flour, creating a smooth, golden roux. Cook for 1-2 minutes until it develops a nutty aroma.
- Season the Roux
Stir in the smoked paprika and, if you prefer a little heat, the crushed red pepper flakes. Let the spices bloom for 30 seconds, enhancing their flavors.
- Gradually Add Milk
Slowly pour in the warm milk, whisking constantly to prevent lumps. Simmer the mixture until it thickens, about 3-5 minutes.
- Incorporate Tomatoes
Add the fire-roasted tomatoes (with their juices), followed by garlic powder, onion powder, salt, and black pepper. Mix well and let the gravy simmer gently over low heat for 8-10 minutes, stirring occasionally.
- Balance the Flavor
If the tomatoes’ acidity feels overpowering, stir in 1/2 teaspoon sugar, tasting and adjusting as needed. The sugar balances the tangy tomato base without overpowering its richness.
- Finish with Butter
Stir in the remaining 2 tablespoons of butter to create a silky texture and glossy finish. Remove the skillet from heat once fully incorporated.
- Garnish and Serve
Sprinkle with chopped fresh parsley before serving for added brightness. Ladle generously over warm biscuits or your choice of breakfast bread.
Quick Tips for Success
| Tip | Why It Matters |
|---|---|
| Use fire-roasted tomatoes | Adds depth through a smoky flavor, elevating the dish beyond regular canned tomatoes. |
| Warm the milk | Prevents curdling and ensures the gravy stays smooth and luscious. |
| Cook the roux thoroughly | Enhances the gravy’s flavor and prevents any “floury” taste. |
| Taste as you go | Adjust seasonings gradually for a perfectly balanced gravy. |
With its silky texture, smoky undertones, and balanced seasoning, our Big Bad Breakfast Tomato Gravy Recipe is sure to be a cherished addition to your morning table.
Ingredients
To create this rich and savory Southern classic, we’ll need a mix of pantry staples and a few bold, flavorful ingredients. Here’s everything you’ll need to prepare our delicious Big Bad Breakfast Tomato Gravy:
Base of Flavor:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour (for thickening)
- 1 teaspoon smoked paprika (for added depth and warmth)
Tangy and Tomato-rich Sauce:
- 1 (14.5-ounce) can fire-roasted tomatoes, undrained
- 1 cup whole milk, warmed (to prevent curdling and ensure a silky texture)
- 1 cup chicken broth or vegetable stock (optional for thinning the gravy to desired consistency)
Seasonings to Elevate:
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon sugar (balances the acidity of tomatoes)
- ¼ teaspoon cayenne pepper (optional for a little kick)
Garnish (Optional but Recommended for a Pop of Freshness):
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon crushed red pepper flakes, for heat
This balanced lineup ensures a velvety texture with layers of smoky, sweet, and tangy flavors that define this comforting tomato gravy.
Tools And Equipment
Creating the perfect Big Bad Breakfast Tomato Gravy requires the right tools to ensure a smooth process and elevate the dish’s texture and flavor. Below, we’ve listed the essential tools and their roles in crafting this Southern comfort food masterpiece.
Essential Tools and Their Uses
| Tool | Purpose |
|---|---|
| Large skillet | To allow even cooking of the gravy with ample space for stirring ingredients. |
| Wooden spoon | Perfect for stirring and incorporating ingredients without scratching the skillet’s surface. |
| Whisk | Ensures a lump-free mixture when combining flour into the butter, achieving a velvety gravy texture. |
| Measuring spoons and cups | Maintain accurate ingredient proportions for a perfectly balanced flavor. |
| Can opener | To easily open the can of fire-roasted tomatoes without hassle. |
| Knife and cutting board | Useful for optional garnishes like fresh parsley or chopping additional mix-ins. |
| Small saucepan | For warming the milk or optional broth to avoid curdling during the cooking process. |
Why These Tools Matter
- A large skillet is paramount because it provides the cooking surface to evenly brown the butter and cook the tomato mixture without overcrowding. This enhances the gravy’s rich depth.
- Using a whisk when adding flour ensures there are no clumps, giving the tomato gravy its signature smooth and velvety consistency.
- Measuring tools are vital for controlling components like smoked paprika, cayenne, or sugar – small adjustments that make a big difference in taste.
Equipping our kitchen with these essentials allows us to confidently prepare a seamless and delicious Southern breakfast staple.
Directions
Let’s dive into creating this rich, velvety Big Bad Breakfast Tomato Gravy step by step. Follow these detailed instructions to achieve the perfect texture and flavor for this Southern breakfast classic.
Prep
- Measure and prepare ingredients for seamless cooking. Use our ingredient list as a guide:
- Open the can of fire-roasted tomatoes (undrained) and set it aside.
- Warm the whole milk in a small saucepan over low heat to avoid curdling when added later.
- Chop any optional garnishes—like fresh parsley—if using.
- Have your butter, flour, spices, and sugar ready to grab.
- Prepare your tools:
- Place a large skillet on the stove for even cooking.
- Keep a whisk and wooden spoon handy for stirring.
Cook
- Heat 2 tablespoons of unsalted butter in the large skillet over medium heat until melted and bubbly. Watch for a light golden color—it’s ready when it foams slightly.
- Sprinkle in 2 tablespoons of all-purpose flour. Whisk continuously to form a roux—ensure it turns a soft beige but doesn’t burn. This step is crucial for creating the creamy base for our gravy. Aim for about 2 minutes of whisking.
- Gradually add 1 cup of warmed whole milk, whisking consistently to prevent lumps. This step helps achieve the smooth, velvety consistency we’re after.
- Stir in 1 teaspoon of smoked paprika for that smoky depth and a pinch of cayenne pepper for heat (optional but recommended).
Simmer
- Add the 14-ounce can of fire-roasted tomatoes (with juices) into the skillet. If preferred, incorporate 1/2 cup of chicken broth or vegetable stock for thinner consistency.
- Mix in:
- 1/2 teaspoon of sugar for subtle sweetness.
- Salt and black pepper to taste, ensuring to season gradually and taste after each addition.
- Optional: A dash of crushed red pepper flakes for extra spice.
- Reduce heat to low and let the mixture simmer gently for 12-15 minutes, stirring occasionally. This allows the flavors to meld, and the tomato gravy thickens naturally. As it simmers, the aromas of smoky tomatoes and spices will fill your kitchen.
- Once the desired consistency is achieved, remove the skillet from heat. If the gravy becomes too thick, add a splash of stock or warm milk to loosen it. For a smoother texture, use an immersion blender, though the rustic chunks of tomato add charm to the dish.
- Ladle onto flaky biscuits and garnish with optional fresh parsley for an extra layer of brightness.
Serving Suggestions
When it comes to serving our Big Bad Breakfast Tomato Gravy, the combinations are endless, but some timeless pairings elevate this Southern staple to a whole new level. Let’s explore a few ways to enjoy this rich, velvety gravy.
Classic Pairings
- Flaky Buttermilk Biscuits: This is the ultimate Southern comfort combo. Split warm, freshly baked biscuits in half and ladle the warm tomato gravy generously over them.
- Scrambled or Fried Eggs: Serve alongside creamy scrambled eggs or a sunny-side-up egg for an added layer of hearty richness. The runny yolk blends beautifully with the gravy.
- Breakfast Proteins: Pair the gravy with crispy bacon, sausage links, or even fried ham steaks. Their saltiness complements the smoky and tangy flavors of the dish.
Creative Twists
- Over Grits: Spoon the tomato gravy onto creamy, buttery grits for a comforting bowl that’s perfect for any day of the week.
- With Fried Potatoes or Hash Browns: Use the gravy as a dipping sauce or pour it over roasted breakfast potatoes for a savory twist.
- Top Savory Waffles: Swap sweet syrup for tomato gravy on savory waffles or cheese-stuffed pancakes for an inventive Southern-inspired breakfast.
Garnishing & Add-Ons
To enhance the presentation and taste, finish with optional garnishes:
- A sprinkle of fresh chopped parsley for a pop of color.
- A dash of crushed red pepper flakes for heat lovers.
- A shaving of aged Parmesan cheese to add salty, nutty undertones.
Customized Experiences
Create a breakfast spread with multiple toppings and let everyone personalize their plate! Here’s a quick reference table for variety ideas:
| Dish Base | Add-Ons | Texture/Flavor Boosters |
|---|---|---|
| Biscuits | Scrambled Eggs, Bacon | Fresh Parsley, Red Pepper |
| Grits | Sausage Crumbles, Cheese | Crushed Red Pepper |
| Hash Browns | Fried Egg, Chives | Parmesan, Hot Sauce |
| Savory Waffles | Ham, Green Onions | Butter, Paprika |
Make-Ahead And Storage Tips
For those busy mornings or meal-planning enthusiasts, Big Bad Breakfast Tomato Gravy can be prepared ahead and stored conveniently without compromising its rich, savory flavors. Here’s how we can keep it fresh and ready to enjoy at a moment’s notice.
Preparing Ahead
- Cook the tomato gravy as directed, ensuring it reaches the desired consistency.
- Allow the gravy to cool completely at room temperature. This helps prevent condensation during storage, which can dilute the flavor.
- Transfer the cooled gravy into an airtight container. Use a container that minimizes air exposure to keep the flavors robust.
Refrigeration Tips
- Store the gravy in the refrigerator for up to 4 days.
- When reheating, transfer the gravy to a saucepan or skillet, adding a splash of warm milk or broth to loosen the texture if it has thickened.
Freezing Guidelines
If you’re making a larger batch for long-term storage:
- Once the gravy is fully cooled, portion it into freezer-safe containers or resealable freezer bags.
- Label each container with the date to keep track of freshness.
- Freeze for up to 3 months.
When ready to use:
- Thaw the gravy in the refrigerator overnight.
- Reheat in a skillet over low heat, gently stirring to bring back its creamy consistency. Add a splash of liquid while reheating, if necessary.
Storage Table at a Glance
| Storage Method | Time Frame | Reheating Tips |
|---|---|---|
| Refrigeration | Up to 4 days | Use a skillet; stir in warm milk or broth. |
| Freezing | Up to 3 months | Thaw overnight; reheat on low heat in a pan. |
Pro Tips for Best Results
- Avoid freezing the gravy with fresh garnishes like parsley or crushed red pepper flakes. Add these fresh elements after reheating to enhance the final dish.
- Use fire-roasted tomatoes in the original recipe for a deeper flavor that holds up well during freezing and reheating.
- If the gravy develops a thick skin while cooling, whisk it vigorously when reheating to restore its smooth texture.
By following these storage steps, we can enjoy the comforting warmth of Southern tomato gravy without starting from scratch each time.
Conclusion
Big Bad Breakfast Tomato Gravy is more than just a recipe; it’s a celebration of Southern comfort and tradition. With its rich flavors and versatile pairings, it transforms any breakfast into a memorable feast. Whether served over biscuits, grits, or potatoes, this dish brings warmth and satisfaction to the table.
By following our tips and techniques, you’ll master the art of creating a velvety, flavorful gravy that’s sure to impress. From its smoky undertones to its tangy sweetness, every bite captures the essence of a classic Southern breakfast. Let’s make mornings deliciously unforgettable!
Frequently Asked Questions
What is tomato gravy, and why is it a Southern breakfast staple?
Tomato gravy is a rich, savory sauce made with ingredients like butter, flour, fire-roasted tomatoes, and milk. It originated in Southern kitchens as a resourceful way to elevate simple ingredients. Commonly served over flaky biscuits, it embodies Southern comfort food and is beloved for its smoky, sweet, and tangy flavors.
Can I use regular canned tomatoes instead of fire-roasted ones?
Yes, you can use regular canned tomatoes, but fire-roasted tomatoes add a smoky depth of flavor that enhances the dish. If you use canned tomatoes, consider adding a pinch of smoked paprika for a similar effect.
What are the key ingredients for Big Bad Breakfast Tomato Gravy?
The key ingredients include unsalted butter, all-purpose flour, fire-roasted tomatoes, warmed whole milk, smoked paprika, salt, pepper, cayenne pepper, and optional chicken broth or vegetable stock. Optional garnishes like fresh parsley and crushed red pepper flakes can be added for extra flavor.
What tools do I need to make tomato gravy?
You’ll need a large skillet, a wooden spoon, a whisk, measuring cups and spoons, a can opener, a small saucepan for warming liquids, and optionally, a knife and cutting board if adding garnishes. These tools ensure an efficient cooking process and a smooth, velvety gravy.
How do I prevent milk from curdling when making tomato gravy?
To prevent curdling, first warm the milk in a saucepan before adding it to the roux. Gradually incorporate the warmed milk into the flour mixture while stirring constantly for a smooth, creamy consistency.
Can I prepare tomato gravy in advance?
Yes, you can! Cook the gravy, cool it completely, and transfer it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently, adding a splash of warm milk or broth to restore its texture.
What should I serve with tomato gravy?
Tomato gravy pairs perfectly with classic Southern staples like flaky buttermilk biscuits, scrambled or fried eggs, bacon, and sausage. It can also be served over grits, fried potatoes, or savory waffles for creative variations.
How do I achieve the perfect consistency for tomato gravy?
To get the ideal consistency, simmer the gravy and stir regularly until it thickens. If it becomes too thick, thin it out with a splash of warmed milk or broth. Taste as you go to balance the seasonings.
Can I customize the gravy to suit my preferences?
Absolutely! You can adjust the spices, add more cayenne for heat, or sprinkle toppings like aged Parmesan or fresh parsley. Feel free to personalize it with extra ingredients like garlic or a touch of sugar for balance.
How should I store leftover tomato gravy?
Store leftover tomato gravy in an airtight container and refrigerate for up to 4 days. To freeze, portion it into freezer-safe containers and store for up to 3 months. Reheat on low, adding milk or broth as needed for a smooth texture.