Preparation:
1. Drain tomatoes, reserving 1 Tbsp oil and finely chop. 2. Heat reserved oil in a heavy saucepan over low heat and whisk in flour until smooth. 3. Cook, whisking constantly, 1 minute. 4. Gradually add tomato, drippings and remaining ingredients. 5. Cook over medium heat whisking contstantly until thickened and bubbly.
Notes: The original recipe calls for only 3 sundried tomatoes, but I found that a bit bland. I also increased the amount of pepper from 1/8 tsp to about 1/4 tsp.. this is of course optional. |
