If you have never had tomato gravy on biscuits for breakfast or brunch, you just don't know what you have been missing! I introduced this dish to my husband when we were dating, and he immediately became a huge fan. We have been taking daily walks around the garden and daydreaming of making tomato gravy with homegrown goodness all summer!

Tomato gravy is a popular breakfast addition in the south. My first memories of it come from a family friend's kitchen, and I have played around with the recipe over the years. I used to prepare it as a more traditional floury gravy, but I have found that you really just need a good cream to create the best version. I also started adding basil and cayenne, which really takes it to another level, but the key factor is using flavorful, preferably homegrown tomatoes to get a robust taste. You can also include some tomato paste in the mix for an additional note of flavor.

Tomato Gravy

• 4-6 medium to large ripe tomatoes (diced)
• 1 tablespoon garlic (minced)
• 1 cup heavy whipping cream
• 1/4 cup basil (chopped)
• 2 teaspoons salt
• 1 teaspoon black pepper
• A sprinkle of cayenne pepper
• 1 tablespoon olive oil
• 1 tablespoon honey 
• 1 tablespoon tomato paste (optional)

Heat a skillet, add the olive oil and garlic, and simmer for about one to two minutes. Stir in tomatoes and cook on medium high until a good bit of the liquid has cooked out. Add remaining ingredients and continue to simmer until you get a nice, creamy texture. You can also whisk in a bit of flour to thicken faster.

Serve over sliced biscuits, garnish with fresh chopped basil if desired, and enjoy!