Grandpa's Tomato Gravy

Grandpa's Tomato Gravy

Bud W 25

"Handed down from my Grandpa who was born and reared in south Georgia. It is really a sauce (because there is no flour in it) but you can eat it for breakfast over biscuits, eat it at room temperature like a soup at lunch or the way we ate it at his house over rice with hoe cakes for dinner. It is simple to make but tastes so good. It keeps in the refrigerator for several days and I think it tastes better the next day."


1 h {{adjustedServings}} servings 163 cals
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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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  1. Place the bacon in a Dutch oven, and cook over medium heat, stirring occasionally, until the fat starts to cook out, about 2 minutes. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the diced tomatoes and tomato sauce to the pan. Season with sugar and black pepper. Simmer until the sauce is reduced by at least 1/4 and up to 1/3, 30 to 45 minutes. Stir in the butter just before serving.
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  1. 23 Ratings


This is a very good recipe! I had all I could do to keep my spoon out of it while it was cooking. I thought the texture was very smooth on the tongue. M”Lady gave it a definite large 5 stars...

Thank you for posting this, Bud. My father in law actually made this for me when my husband and I started dating (and he made it for my husband growing up) and I didn't ask him how he made it be...

I made half the recipe and put it over almost stale Italian bread. The only thing I did was add a bit of basil. Great red gravy or sauce or whatever you want to call it. Will make this again....