Italion Style Gravy

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

12 oz. tom. juice
1 cup cooked mushrooms (4 oz. can)
¼ c. onion flakes, cooked in water
1 large gr. pepper
1 can asparagus
1 oz. wine vinegar
garlic
salt
pepper
thyme oz. parsley flakes

Directions: Blend all ingredients in blender. Steam in pot until thick as gravy (about ½ hour). Store in refrigerator. May be used over cooked fish or veg. With browned chicken to make Crecistore, with browned veal cubes to make Scaloppini, as ketchup over meat etc.