hevyn, when you heat it up add a spoonful of sugar, just a heaping spoon...to melt in and cut the acid....(Mr. Fandy's sicilian grandma's recipe....she died 20 years ago)....cook-a da tomatoes down and add a da wine....(Mr. Fandy's grandpa made this hideous tomato wine, OY! it tasted awful)....very dark and fermented, nasty.
that's OK RZ, I thought you knew your gravy??? I guess not, but you probably know your antiques...sleep well, sweet prince...so you can get up and fight those crowds tomorrow! in 95 degree heat and humidity....it is so hot out!
Least, i know you are so sad, but you saved that dog.
Heavyn, bread dipping is a sure sign of GOOD gravy! you can make this and use it as a base sauce in the future to add to a nother batch...I used to do 6 quarts and freeze in small containers to do stuffed shells, a lasagna or a quick dinner with pasta.
back in the days when i would cook and eat lots of carbs....which got me in big carb trouble!
I am determined to lose 2# more this week!