"I absolutely LOVE this recipe for an Italian take on a gravy, I could drink it with a spoon, that’s how delicious it is. It makes any roast better and brighter, while still bringing lots of flavor to the table! If you have any leftover drippings from a roast, add them in to intensify the flavor of the gravy. It’s also really delicious over grilled fish!" - Laura Vitale
1 can (14.5 oz) Contadina® Diced Tomatoes with Roasted Garlic and Herbs, not drained
1 cup College Inn® Chicken Broth
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/4 medium yellow onion, peeled but not chopped
2 tsp. balsamic vinegar
1 fresh thyme sprig
1/2 tsp. dried rosemary
Salt and black pepper, to taste
Place tomatoes and broth in a blender and blend until smooth; set aside.
Melt butter in a large saucepan over medium heat. Whisk in flour and cook about 30 seconds; add tomato-broth mixture and whisk well to combine.
Add onion, balsamic vinegar, thyme and rosemary. Simmer 15 minutes on low, stirring occasionally, until reduced and thickened slightly. Remove onion and thyme sprig, season to taste with salt and pepper and enjoy spooned over your favorite roast dinner.