Sundried tomato gravy

Yield: 3 Servings

Measure Ingredient
5 \N Sundried tomatoes in oil; finely chopped
¾ cup Whipping cream
2 tablespoons Pan drippings
1 tablespoon Green onions; diced
1 tablespoon Flour
¼ teaspoon Salt
¼ teaspoon Pepper

1. Drain tomatoes, reserving 1 Tbsp oil and finely chop.

2. Heat reserved oil in a heavy saucepan over low heat and whisk in flour until smooth.

3. Cook, whisking constantly, 1 minute.

4. Gradually add tomato, drippings and remaining ingredients.

5. Cook over medium heat whisking contstantly until thickened and bubbly.

Notes: The original recipe calls for only 3 sundried tomatoes, but I found that a bit bland. I also increased the amount of pepper from ⅛ tsp to about ¼ tsp.. this is of course optional. Yields: ¾ cup Recipe by: Southern Living Home for the Holidays, 1997 Posted to recipelu-digest Volume 01 Number 371 by RecipeLu <recipelu@...> on Dec 15, 1997

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