On Thursday, January 23, 2014 10:28:15 AM UTC-8, 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?

Bob

I think it will need some to punch up the tomatoey <g> taste and depth, that's what I have always found.

Julie P.