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Tomato Herb Gravy

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

From Cooking At Home With Zel

List of Ingredients

3 cups ((720 ml) water
3 medium size Roma tomatoes, diced
2 large cloves garlic, crushed
2 teaspoons lemon juice
1/2 teaspoon onion powder
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
Salt and pepper
2 tablespoons arrowroot or potato starch
2 tablespoons water


Recipe

Combine the water, tomatoes, garlic, lemon juice, and onion
powder in a 2-quart (2 liter) saucepan.

Create a bouquet garni by placing the rosemary, thyme, and sage into the center of a small piece of cheesecloth.

Then gather up the ends to enclose the herbs, and tie it securely with a string.

Add the bouquet garni to the saucepan and bring to a boil over high heat.

Lower the heat to medium and simmer about 5 to 8 minutes.

Remove the bouquet garni and discard it.

Season with salt and pepper.

Combine the arrowroot and water in a small cup or bowl and stir it well to form a runny paste.

Add the paste to the gently simmering tomato gravy a little at a time stirring with a wire whip for about 1
minute, or until the gravy is thickened to desired consistency.

Cook one minute longer and season with salt and pepper.