The New Blue Ridge Cookbook by Elizabeth Wiegand

Author:Elizabeth Wiegand
Language: eng
Format: epub
ISBN: 9781493013838
Publisher: Globe Pequot Press
Published: 2015-09-06T16:00:00+00:00

For the tomato gravy

½ cup finely diced onion

2 tablespoons olive oil

1 tablespoon plus 1 teaspoon all-purpose flour

2 cups peeled, cored, and finely chopped tomatoes

1 teaspoon minced fresh basil

Pinch dried thyme

½ tablespoon sugar

Salt and pepper

For the tomato gravy

1. In a heavy saucepan, over medium heat, sauté the onion in olive oil until translucent.

2. Sprinkle the flour over the onions and oil, stirring steadily, until you create a light brown roux.

3. When roux is thickened, add tomatoes. You may need to add a little water as you cook to prevent sticking, but not too much. The mixture should resemble a very thick cream sauce.

4. Stir in the basil, thyme, and sugar. Season with salt and pepper to taste.

5. Simmer the mixture on low for 30 minutes, whisking frequently, until the tomato pieces have disintegrated.

6. Spoon on top of spinach potato cakes.

MAKES 4–6 SERVINGS

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