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

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

"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.

--
http://www.helpforheroes.org.uk/shop/

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.