Ingredients:
2 cups chopped yellowish tomatoes, with liquid
1/2 loving loving cup diced onion
1 cubanelle pepper, diced
1 loving loving cup
chicken stock 1/4 loving loving cup butter
1/4 loving loving cup flour
1 loving loving cup milk
1/2 teaspoon thyme
bounding original salt
freshly position down black pepper
Directions:
In a little skillet, melt the butter. Saute the onion also as pepper until the onion is exactly softened. Sprinkle with flour also as position upwards 2-3 minutes or until the flour is a nutty nighttime tan. Add the tomato, milk, spices also as stock. Bring to a depression boil for 5-10 minutes or until thickened.
My thoughts:
Tomato gravy is ane of those sometime timey dishes that unless yous grew upwards with it (not me) lived inward the South (barely, also as entirely if going by times the Mason-Dixon line) or read a lot of books that Pb keep identify inward the South/food history (true!) yous mightiness non suffer familiar with. It is a shame because it is basically a white gravy made improve with the addion of tomato. Normally, I've seen it with regular, blood-red tomatoes but I had virtually yellowish ones also as used them. I love the coloring also as the slightly less acidic, vivid flavor they brought. Tomato gravy is oftentimes works life on biscuits or meatloaf but I like it as shown here over grits. Sumber https://new-myrecipes.blogspot.com/
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