Fresh Tomato Gravy Sauce for Made Dishes
A versatile fresh tomato sauce thickened to desired consistency, perfect for serving with meat dishes, casseroles, and other prepared dishes. Can be made mild or spicy according to preference.
Ingredients
- 2.5 pounds Fresh tomatoes, halved (Original recipe called for 40 tomatoes; modernized to approximately 2.5 pounds (about 8-10 medium tomatoes))
- 2 sprigs Fresh parsley (Part of soup herbs)
- 1 sprig Fresh thyme (Part of soup herbs)
- 1 leaf Bay leaf (Part of soup herbs)
- 1 teaspoon Salt (Adjust to taste)
- 1 cup Chicken or vegetable stock (Use good quality stock)
- 1 tablespoon Arrowroot powder (Can substitute with cornstarch or all-purpose flour; adjust amount for desired thickness)
- 1 teaspoon White wine vinegar or malt vinegar (For mild version; use good quality English-style vinegar)
- 1 tablespoon Hot sauce or Worcestershire sauce (Optional: for sharper version, use instead of vinegar)
- 1 teaspoon Chili vinegar (Optional: for spicy version, use instead of regular vinegar)
More recipes using Tomatoes
Love-apple or Tomato Sauce
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A spiced tomato chutney with raisins, chilies, garlic, and mustard seed. This Anglo-Indian condiment combines parboiled tomatoes with aromatic spices and vinegar for a tangy, flavorful preserve.
Tomato Masala
A flavorful tomato masala that can be stored for 10-15 days, perfect as a side dish with idli, dosa, rotis, or rice. This recipe is a cherished family tradition passed down through generations.
Plain Tomato Chahkee (Tomato Curry)
A simple tomato-based curry preparation using the chahkee method, which involves cooking tomatoes with spices until they break down into a thick, flavorful sauce.
Instructions
- 1Wash the tomatoes and cut them in half. Remove any tough cores if desired.
- 2Place the halved tomatoes in a large saucepan. Add the parsley, thyme, bay leaf, salt, and stock. Bring to a boil over high heat, then reduce heat to medium and simmer until the tomatoes are completely soft and broken down, about 20-25 minutes.
- 3Remove from heat and strain the mixture through a fine-mesh sieve or food mill, pressing down on the solids to extract as much liquid and pulp as possible. Discard the skins, seeds, and herb stems.
- 4Return the strained sauce to the saucepan and place over medium heat. In a small bowl, mix the arrowroot powder with 2 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the simmering sauce, stirring constantly. Continue to cook for 2-3 minutes until the sauce reaches your desired consistency. Add more or less thickener as needed.
- 5Remove from heat and stir in the vinegar for a mild sauce. For a sharper sauce, add hot sauce or Worcestershire sauce instead. For a spicy version, use chili vinegar. Taste and adjust seasoning with additional salt if needed. Serve hot with your prepared dishes.
