Tomato gravy with flour

Cooking method

1. Step 1:

   

   How do you make tomato gravy with flour and tomato paste? Gather your ingredients. Use an odorless vegetable oil.

2. Step 2:

   

   Wash the peeled onion and cut it into small cubes.

3. Step 3:

   

   Warm a little vegetable oil in a skillet and add the chopped onion. Fry it over moderate heat, stirring now and then, until golden.

4. Step 4:

   

   Add the tomato paste to the onion in the skillet and stir.

5. Step 5:

   

   Fry the onion with the tomato paste, stirring, for 1-2 minutes.

6. Step 6:

   

   Dissolve the flour in a little cold water, stirring until no lumps remain. It's much easier to do this in a small amount of liquid.

7. Step 7:

   

   Add the dissolved flour to the skillet and stir.

8. Step 8:

   

   Gradually pour in the rest of the water, stirring briskly the whole time. Turn up the heat to bring the gravy to a boil. Add the salt and sugar. Stir in dry seasonings and spices to your own taste — I used herbes de Provence and dried basil. Add the bay leaf and mix well. Cover the skillet and cook the gravy at a moderate boil for 10-12 minutes, stirring now and then.

9. Step 9:

   

   Then lower the heat to its minimum and simmer the gravy, covered, for about 10 more minutes. In that time it deepens in color and thickens a little, and the seasonings come into their own and add aroma. With the flour and water amounts given here, the gravy comes out medium-thick; adjust it thicker or thinner by using less or more water. Remove the bay leaf from the finished gravy.

10. Step 10:

    

    Tomato gravy is versatile — it's good with buckwheat and rice, and especially suited to pasta, meat cutlets, and meatballs. Enjoy!