Rick's Tomato Gravy

Rick's Tomato Gravy

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R. Bryant 0

"Easy preparation for a main course breakfast. Serve this sauce over hot halved biscuits."
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35 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon from pan, keeping the drippings in the skillet. Allow bacon to cool; crumble and return to bacon drippings.
  2. Stir flour into bacon and drippings over medium-high heat; cook and stir until flour is blended and lightly browned, 3 to 5 minutes. Slowly whisk water into flour mixture until thickened, about 5 minutes; season with salt and black pepper. Stir in tomatoes and simmer until gravy is cooked through, about 5 minutes. Serve over warmed biscuits.


  • Cook's Note:
  • Substitute milk for water for a richer sauce.


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I have made this gravy twice now. Made it exactly as written!!! Very delicious!!

My grandma used to make this. It's great!

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