July 24th, 2010

indifferent-me

Tomato Gravy: A Food Ninja Review

First of all, let me start off by saying that I was born in Secaucus, NJ and lived in North Jersey for the first 10 years of my life. I'm a yankee and proud of it. I continue to live in the south because I like the people, I love the food, and the weather is bearable in the winter (though I do miss the massive snowfalls). I've never heard of tomato gravy until about two months ago.

Today I finally got around to making it so that I could try it. I figure, what could it hurt. I love gravy (22 years in the southern US will do that to you), I love tomatos. Ah heck, who am I kidding. I love food! God has granted me no small ability to cook well (even if not fast), might as well put it to good use!

My tomato gravy included the following:

EVOO (about 1/4 cup)
flour
4 small tomatos
milk

Make the roux as normal (though in this case using Extra Virgin Olive Oil instead of butter or animal fat). Dice tomatos and blend until desired consistency (mine was just a few pulses away from puree, which I will do next time). If mixture is too thick, add milk to thin out to desired consistency. Add to dish or use as a base for tomato soup (which I plan on doing tomorrow for lunch, and adding in the rind from my hunk of Parmigiano-Reggiano™ (yes, this is the protected name stuff, imported from Italy, I don't use imitation junk if I can help it).

At first I was put off by the taste of the EVOO, but it has since grown on me (the EVOO I use is very pungent, but there are varieties (if you can find them) that are more fruity). It really does work well in this dish and I feel once I add more milk to make it a bit soupy, then add the cheese, it will be absolutely perfect. 5 katanas out of 5. The only thing I have to complain about is the amount of prep that goes into this particular gravy. I imagine though I'll get over it as I will be making it again (and again, and again, and again). After all, if I'm willing to cook a goose for Thanksgiving and use its fat to make a port-wine gravy, how can I complain about having to dice up a few tomatos?