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Mama’s Tomato Gravy

Mama’s Tomato Gravy Recipe


  • 4 tbsp. bacon or sausage grease
  • 3 tbsp. flour rounded
  • 2 cups water approximately
  • 1/2 small can (3 oz.) tomato paste
  • Salt and pepper to taste (not too much salt) *


  1. In a skillet, stir flour into grease over medium-high heat.
  2. Let flour cook and brown, keep stirring, don’t let it burn.
  3. When roux has browned, pour water into skillet, while stirring with a whisk.
  4. Whisk in tomato paste until well blended; when gravy begins to thicken reduce heat to low. Add salt and pepper to taste.
  5. You may need to add a little more water if gravy becomes too thick.
  6. Serve with love over hot biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.

Some folks use chopped fresh or canned crushed tomatoes or tomato sauce in place of the tomato paste.

Recipe and photo courtesy of Real Cajun Recipes.

I just love this recipe. It's so authentic and "old school" way of cooking!

One of the reasons that you really need to be careful of how much salt you use, is that the tomato paste or sauce already has salt added, unless you use the "no salt" version. I made that mistake once, and only once! Wow, was it way too salty! My rule of thumb, like many cooks is...taste, taste, taste as you are cooking before adding any more seasonings!

I have also used this recipe as a tomato based sauce for fish, chicken, and yeah, even pork! I added onions, bell peppers, garlic, celery and green onions. Also used a little Cajun seasonings  like Tony's. I like to serve it over rice, but it's pretty good over pasta too. But you know me, I love my rice!

Quote from the Real Cajun Recipes website: "This dish is truly a taste of the country. I mean in the country where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama (Patsy Paul) made countless batches of biscuits and tomato gravy in her lifetime. I miss her every day. When I’ve had a rough day and need to feel close to her, I come home and make biscuits and tomato gravy and I’m reminded of her love for her family and for cooking. I’m sure she learned to make this from her Mother, Carmen Inez Shirley. I know it’s just simple biscuits and gravy but for me this is “the dish” that puts my feet back under my Mama’s table."

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