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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


    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.




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