On Thu, 23 Jan 2014 12:28:15 -0600, zxcvbob >
wrote:

> I made some cream of tomato soup a week ago, using canned tomato sauce,
> stewed tomatoes, and a dab of tomato paste. I shredded a carrot in it
> for a little sweetness, and a potato (skin and all) to help w/ the
> thickening, and blenderized it, and thickened with cornstarch and light
> cream. It turned out pretty good. Then I remembered all the tomatoes
> in the freezer.
>
> Do you think it would work to make a thick cream gravy with butter,
> flour, and milk, then blend in a quart of thawed tomatoes? (and season
> with a little salt, sugar, pepper, garlic, etc) Or will it still need
> some tomato paste?
>
First of all, I'd never do that to tomatoes... so this is theory only
- I'd thaw them, grind/mash them up and then drain them well,
reserving the juice for other things or boil it down to concentrate
and use in that gravy. I Googled and here's a recipe that uses heavy
cream - I'd use it as a roadmap, even if I didn't follow it word for
word. http://allrecipes.com/recipe/tomato-...uce-for-pasta/
You could keep tomato paste on hand to thicken it up, just in case you
didn't concentrate the tomatoes enough before you added your cream. I
don't see how it would hurt and IMO, it would only help if you needed
it.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila