Tomato Gravy Recipe

How to make Tomato Gravy

Method

  1. Start with the sticky roasting pan used to roast your turkey. If it can’t go onto the stove, then scrape all the sticky brown bits out of the tin and transfer to a frying pan.
  2. If there are any excess roasting juices in the pan, tip them off and reserve.
  3. Place pan over a medium heat and stir in the flour (see note below). Cook for a minute or until the mixture starts to resemble brown sand. 
  4. Stir in the tomato paste and bay leaf and cook for 1-2 minutes.
  5. Turn up the heat, whisk in the chicken stock (and reserved juices if you have any) and cook for a few minutes until the gravy thickens to your liking. Season with black pepper.
  6. Pour into a warmed gravy boat and serve.

Note: If there’s a lot of excess fat in the sticky pan, pour some off and proceed. If there’s not enough fat in the pan to absorb the flour, simply add a knob of butter.

Tip: Gravy can be made from the pan of any roast meat – such as chicken, beef, pork or lamb.