Tomato Gravy with Fried Green Tomatoes
This Appalachian breakfast classic features tangy tomato gravy poured over crispy fried green tomatoes and fluffy biscuits. It's comfort food at its finest—simple, satisfying, and surprisingly elegant.
Prep Time
15m
Cook Time
25m
Servings
6
Difficulty
Easy
Nutrition Per Serving
fat
20g
carbs
52g
protein
9g
calories
420
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Ingredients
Shop- For the Fried Green Tomatoes:
- 4 large green tomatoes, sliced 1/4-inch thick
- 1 cup buttermilk
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
- For the Tomato Gravy:
- 4 tablespoons bacon drippings (or butter)
- 3 tablespoons all-purpose flour
- 1 can (14.5 oz) diced tomatoes with juice
- 1 1/2 cups whole milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- For Serving:
- 6-8 buttermilk biscuits, split and buttered
- Fresh herbs (parsley, chives, or basil) for garnish
Instructions
Sprinkle flour over the drippings and whisk constantly for 2-3 minutes to create a roux. It should be golden and smell nutty.
Add diced tomatoes with their juice, stirring to combine with the roux.
Gradually add milk, whisking constantly to prevent lumps. Add sugar, salt, black pepper, and red pepper flakes.
Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until thickened. Adjust seasoning to taste. Keep warm.
While gravy simmers, prepare the fried green tomatoes: Pour buttermilk into a shallow bowl.
In another shallow dish, mix cornmeal, flour, salt, black pepper, and cayenne.
Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F.
Dip tomato slices in buttermilk, then dredge thoroughly in cornmeal mixture, pressing to adhere.
Fry tomatoes in batches, 3-4 minutes per side, until golden brown and crispy. Don't crowd the pan.
Drain on paper towels and sprinkle with a pinch of salt while hot.
To serve: Place split biscuits on plates, top with fried green tomatoes, then ladle tomato gravy generously over everything.
Garnish with fresh herbs and serve immediately while everything is hot.
Chef's Comfy Tip
Tomato gravy is an old mountain staple that turns humble ingredients into something special. The key is not to rush the roux—give it time to develop that nutty flavor. If your gravy is too thick, add a splash more milk. Too thin? Let it simmer a bit longer. Some folks like to add a pinch of sugar to balance the acidity of the tomatoes. This dish is best served piping hot for Sunday breakfast!
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