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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Tomato Gravy


½ cup Butter
½ cup Flour
1 cup Chicken broth, hot
3 large Tomatoes, ripe, peeled, seeded and diced, juices reserved
½ cup Milk
1 tsp Salt
1 tsp Black pepper, freshly ground


In a small saucepot, melt butter over medium heat and stir in flour to make a roux.  While roux is cooking, simmer broth and tomatoes together for two to three minutes. Slowly whisk broth mixture to the roux. Stir until smooth. Add milk, salt and pepper. Simmer for four to five minutes. Remove from heat and serve.

Yield: three cups

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