First you'll start off with ripe tomatoes, make sure they are rinsed before you start. You will remove the stems (if any) and cut out the tops where the stems grow, they will be awful in your gravy, and cut out any spots on the skins, but don't remove the entire skins, trust me it'll be a nightmare that'll come later. Randomly chop the tomatoes making sure you remove the white hard spots that can sometimes be in tomatoes. Drop the chopped tomatoes into a medium pot. Add enough water to cover the bottom about 1/2 inch deep, this aids in the cooking and will become part of the juice for the gravy. Salt and pepper, you'll want a good amount to give it flavor and you can sprinkle in a little sugar to cancel out some of the acidity. Cook on medium heat, you'll want to cook it on the slower side to prevent scorching and trust me it will scorch if you don't! Here is what it will look like once it has cooked down and ready for the next steps.
Next you will strain out the peelings, get them out of there!!!!! And toss them, well not literally but into a trash can.. Alright so now that we have a nice and smooth juice in a separate bowl mix about a tablespoon of cornstarch with 1/4 cup of milk and give it a good stir to eliminate any lumps! Add to the cooked tomatoes and stir on low heat until thickened. Serve on bread, toast, or biscuits. Enjoy!
No comments:
Post a Comment