I first heard of tomato gravy on a writers’ Facebook page, (Flavor The Moments), but it was made with chicken broth. I still eat poultry, but I have been looking into more and more vegetarian and vegan alternatives, so I put my hand to it. I hope you find it as enjoyable as I do.
1 Tbsp olive oil (not extra virgin or ‘robusto’)
¼ cup minced onion
¼ tsp+ salt
dash of finely ground pepper, (preferably white)
1 28 lb can of whole tomatoes, or 1 ½ cups of tomatoes, blanched and peeled*
½ strong vegetable broth**
¼ tsp celery salt
½ tsp. thyme, or ground/rubbed sage
½ cup tomato sauce, (if not using canned tomatoes or ¼ cup if using weak broth)
1 Tbsp corn starch, (mixed just before adding into 1 Tbsp water) or
1/8 cup cooked quinoa or millet (GF)
*Do not use canned diced tomatoes; they are too tough for this recipe
** Place commercial broth in a pan and simmer to condense and reduce it by half, or make strong vegetable bouillon. You can also make your own vegetable broth. Recipe:
Add butter or oil to a saucepan and heat. Add the onions and cook slowly until they are just soft, not translucent or browned. Chop the tomatoes and add to the onions. Add the salt and pepper, ½ cup of the liquid from the tomatoes, (and tomato sauce if using), and the broth.
Simmer for approximately 20 minutes. Add the celery salt, sage or thyme and simmer for 5-8 minutes. Add the cornstarch and stir gently until thickened. Remove from the heat and let rest. If using prepared quinoa or millet, omit cornstarch mix and let sit over low heat for 12 more minutes, occasionally stirring gently, until thickened. (Taste and add more seasonings or herbs if needed.)
Serve traditionally over biscuits, or try over cornbread, or prepared rice, grits, quinoa or buckwheat to be gluten-free and add protein, or add protein by serving over prepared cracked-wheat or barley.