brandied tomato gravy

Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.

In 1-quart saucepan over medium heat, melt butter or margarine.

Stir in flour; cook 1 minute.

Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring until gravy thickens and boils.

NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.