Tomato Gravy from Phillis Pellman Good
Tomatoes last into cornhusking time in the fall. One Amish grandmother has warm memories of both her mother and grandmother fixing tomato gravy to ladle over fried potatoes. It was their welcome for those who had spent cool fall evenings in the fields
Ingrediënten
- 1 quart peeled tomato slices or canned tomatoes
- 3 Tbsp. flour
- 2 –3 Tbsp. water
- 4 Tbsp. brown sugar
Instructies
- Heat tomatoes slowly until they reach the boiling point.
- Meanwhile, stir flour and water together until smooth.
- When tomatoes come to a boil, add flour-water paste and sugar, stirring until the gravy thickens.
- Eat over fried potatoes or toast.
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