Wash two medium-sized ripe tomatoes under cold running water. Once cleaned, pat them dry with a clean kitchen towel. With a sharp knife, carefully dice the tomatoes into small, uniform pieces. Set aside.

Place a medium-sized saucepan on the stovetop over medium heat. Add 2 tablespoons of vegetable oil to the saucepan and allow it to heat up until it shimmers slightly. This indicates that the oil is hot and ready for sautéing.

Once the oil is hot, add the diced tomatoes to the saucepan. Stir them gently to coat them evenly with the oil. Allow the tomatoes to sauté for about 3-4 minutes, stirring occasionally, until they soften and develop a slight caramelization.

Evenly sprinkle 1 and 1/2 tablespoons of all-purpose flour over the sautéed tomatoes in the saucepan. Use a spoon or spatula to mix the flour into the tomatoes, ensuring that it coats them evenly. Then, add a pinch (about 1/8 teaspoon) of garlic powder to the pan and stir it in with the tomatoes and flour mixture.

Slowly pour 1/2 cup of whole milk and 1/4 cup of water into the saucepan with the tomatoes and flour mixture. Stir continuously as you pour to prevent any lumps from forming in the gravy.

Keep stirring the mixture over medium heat until it thickens to a smooth and velvety consistency, similar to gravy. This should take a few minutes as the mixture simmers and thickens.

Once the tomato gravy reaches the desired thickness, season it with 1/4 teaspoon each of salt and pepper. Adjust the seasoning according to your taste preferences. Stir well to incorporate the seasoning evenly throughout the gravy.

Remove the saucepan from the heat and transfer the tomato gravy to a serving dish. If desired, garnish the gravy with a sprinkle of freshly chopped herbs, such as rosemary from your small sprig. Serve the tomato gravy hot over your favorite dish and enjoy your homemade creation!