"zxcvbob" > wrote in message
...
> 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?

Sounds good to me. As for the addition of tom paste, taste it and see if
you think it needs it.

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