Traditional Tomato Gravy (Podliva)

Name: Traditional Tomato Gravy (Podliva)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoons olive oil; 2 tablespoons unsalted butter; 1 small onion (finely diced); 2 tablespoons flour; ½ cup water; 15 ounces tomato sauce; 1 teaspoon garlic powder; 1 ½ teaspoons sugar (or more to taste); 1 ½ teaspoons kosher salt (or more to taste)

This Tomato Gravy, also known as podliva, is a family recipe passed down from my mother. It’s a simple sauce that blends juicy tomato sauce, sweet onions, and savory seasonings, creating a perfect accompaniment to Ukrainian mains like kotleti. It’s easy to prepare and so versatile!

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Why This Recipe Works

Tomato gravy, or podliva, is not your typical gravy. It’s a traditional sauce made from a rich and savory tomato base. I still remember my mom making it for me throughout my childhood like it was yesterday — it brings back so many nostalgic memories!

The recipe features a mix of sauteed onions, garlic, and occasionally bell peppers, thickened with flour and enriched with broth or water. Everything comes together in one pan in under 20 minutes, meaning minimal preparation effort and fewer dishes to clean up.

This versatile sauce is commonly served over meat dishes, like kotleti (Ukrainian meatballs), but it can also accompany other dishes like buckwheat, mashed potatoes or rice, adding a hearty, vibrant, and tangy accent.

Ingredients

Olive Oil: Provides a rich base that enhances the flavors of the onions and forms part of the roux. Use extra-virgin olive oil for the best taste and texture.
Unsalted Butter: Forms the other part of the roux, adding a luxuriously creamy texture. I prefer unsalted butter because I can better control the sodium content.
Onion: Once sauteed, onion imparts a sweet, aromatic flavor essential for building layers of flavor in the gravy. White or yellow onion both work here.
Flour: Combined with butter and oil, flour makes up the last portion of the roux, acting as a thickening agent. Use all-purpose flour for the ideal results.
Tomato Sauce: Provides the slightly sweet, tangy tomato flavor and rich color that is central to tomato gravy. Choose your favorite brand, but stick to plain tomato sauce.
Sugar: Balances the acidity of the tomato. Granulated sugar or cane sugar both work.

Instructions

Cook the Onions: Combine the olive oil and butter in a medium saucepan over medium. Once melted, add the diced onions and sauté them for about 5 minutes until translucent.
Make the Roux: Sprinkle the flour over the cooked onions, stir and cook for about 1 minute to cook out the raw flour taste.
Form the Base: Slowly pour in the water, stirring constantly, to create a smooth slurry without lumps. Let this mixture simmer for about 2 minutes.
Add Tomato Sauce and Season: Stir in the tomato sauce, along with the garlic powder, sugar, and kosher salt. Mix the sauce thoroughly to combine all ingredients evenly.
Simmer the Sauce: Reduce the heat to low, cover the pan, and let it simmer for 10 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.
Serving: Serve your tomato gravy hot with kotleti, buckwheat, or as a delicious sauce over pasta or rice.

Substitutions & Variations

Olive Oil: You can swap olive oil with any neutral vegetable oil, such as avocado.
Unsalted Butter: If you only have regular butter, reduce the amount of kosher salt. Or, use a vegan butter alternative for a dairy-free option.
Flour: For a gluten-free version, use cornstarch as a thickener instead of flour. You can also use a 1:1 gluten-free all-purpose flour blend.
Tomato Sauce: Try crushed tomatoes for a chunkier texture. You can also blend whole, diced, or crushed tomatoes until they form a smooth puree that emulates tomato sauce.
Sugar: Try honey or maple syrup as natural sweeteners.
Hot: Mix in some red pepper flakes or a dash of hot sauce to add a spicy kick.
Herbs: Add dill, parsley, bay leaves, basil, thyme, or rosemary for an herbaceous twist.
Creamy: Stir in a few tablespoons of heavy cream or sour cream at the end of cooking for a richer, more indulgent tomato gravy.

Storing & Reheating

If you have leftover tomato gravy, you can store it for future meals. Let the podliva cool to room temperature before storing it, then follow these tips:

Fridge: Store the sauce in an airtight container for up to 5 days.
Freezer: Freeze cooled leftovers in an airtight container or freezer-safe bag for up to 3 months. Be sure to leave some space at the top for expansion.
Reheating: You can reheat your gravy on the stovetop over low, adding a splash of water if the consistency has thickened too much.

Expert Tips

Keep an Eye on the Roux: Keep a close eye on the flour once it’s added to the oil-butter mixture to prevent burning it. If it burns, it will impart a bitter taste.
Prevent Lumps: Avoid flour lumps in your tomato gravy by adding the water slowly while stirring the mixture constantly.
Stir Frequently: Stir the sauce frequently to prevent sticking and ensure even cooking.
Sauce Thickness: Adjust the consistency by increasing or decreasing the amount of water or letting it simmer longer to reduce.

FAQs

Is tomato gravy gluten-free?

This tomato gravy recipe is not gluten-free as written since it contains all-purpose flour. It can be made gluten-free by using cornstarch instead of flour as a thickening agent.

Can I use fresh tomatoes instead of canned tomato sauce?

Absolutely! Fresh tomatoes can be peeled, deseeded, and crushed to use in place of canned sauce, but you will need to increase the cooking time.

How can I make this gravy spicier?

Increase the amount of cayenne pepper or add chopped chili peppers to taste.

What’s the best way to thicken tomato gravy?

I use all-purpose flour to thicken my recipe, but for a thicker gravy, you can add more flour or let the sauce simmer longer.

If you enjoyed this tomato gravy recipe, try some more traditional Ukrainian and Russian recipes like these:

If you try this Tomato Gravy (Podliva), let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!