Tomato Gravy with Flour
This simple tomato gravy is made with onion, tomato paste, flour and aromatic herbs. It comes together quickly and works well with pasta, meatballs, rice, buckwheat and many other dishes.
Updated : 13 November, 2026
Easy
About 10 min.
Ingredients
60 grams
Tomato paste
400 milliliters
Water
1
Onions
0.5 teaspoon
Salt
1 teaspoon
Sugar
1 tablespoon
Vegetable oil
2 tablespoon
Wheat flour
1
Laurel leaf
0.5 teaspoon
Basil
to taste
Herb mix
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use a neutral vegetable oil.
Step 2
Peel the onion and cut it into small cubes.
Step 3
Heat the vegetable oil in a frying pan. Add the onion and cook over medium heat, stirring occasionally, until golden.
Step 4
Add the tomato paste to the onion and stir.
Step 5
Cook the onion and tomato paste together for 1–2 minutes, stirring.
Step 6
Mix the flour with a small amount of cold water and stir until completely smooth and free of lumps.
Step 7
Pour the flour mixture into the frying pan and stir well.
Step 8
Gradually pour in the remaining water while stirring constantly. Increase the heat and bring the gravy to a boil. Add salt and sugar, then season with dried herbs and spices to taste. Provençal herbs and dried basil work well. Add a bay leaf, stir, cover and simmer gently for 10–12 minutes, stirring occasionally.
Step 9
Reduce the heat to low and simmer the gravy, covered, for another 10 minutes. It will deepen in color and thicken slightly. Adjust the consistency with more or less water if needed. Remove the bay leaf before serving.
Step 10
Serve the tomato gravy with pasta, buckwheat, rice, meatballs, patties or other favorite dishes.
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