Collette's Tomato Gravy
Yep, I titled this gravy! I have lots of Italian friends who believe that gravy is red and sauce is brown. But, whether you call it gravy or sauce, the tomatoes all boil down the same, and who doesn’t LOVE a delicious homemade tomato gravy?
I’ve been a pasta girl all my life! In fact, when I was little my father used to call me “Colletta Spaghetta”! he even made up a little song that he used to sing to me. But I digress.
Here’s the thing about tomato gravy (sauce). Most of the varieties that line our grocery store shelves are loaded with preservatives, contain added sugar and are not made with organic tomatoes. In my opinion, all of those things are HUGE strikes against purchasing commercially prepared tomato gravy. In fact, I haven’t purchased a jar in YEARS!!!
This gravy is so easy to make, there’s really no need to buy it, plus I control the ingredients. Yes, it takes several hours to simmer, but it doesn’t need to be watched all that closely and the end result is a gigantic pot of delicious homemade goodness!
The best part is that you can use some for your dinner, then portion the rest freeze it for later, so you have homemade tomato gravy goodness waiting for your next Italian inspired meal!
Collette's Tomato Gravy
- 36 C San Marzano tomatoes (12) 28oz cans
- 4 TBSP organic tomato paste
- 5 organic carrots diced
- 1 large onion diced
- 5-6 cloves garlic crushed
- 4-6 TBSP fresh thyme
- 1/4 C extra virgin olive oil
- kosher salt to taste
- fresh ground black pepper to taste
- In large saucepan, heat olive oil over medium heat. Saute onion and carrot until onion is translucent (about 10 minutes). Add thyme, and garlic, continue cooking for about 2 minutes.
- Lower heat to a notch under medium, then add tomato paste, stir to combine and cook for about 3-5 minutes
- Add tomatoes, crushing them by hand as you add them, stir to combine well.
- Cover and simmer for 6-8 hours, skimming and stirring occasionally.
- Use an immersion blender to puree the sauce, allow to cool, then transfer to quart jars and freeze. Make sure to allow one of head space in the jar for expansion
I recently purchased a pressure canner and I couldn’t WAIT to cook up a batch of my delicious tomato gravy so I could can it! Aren’t they just beautiful?!
The best part is that now, any time we want a great marinara sauce, we’ve got some all ready to go!! Whoot Whoot!!!
I sure hope you enjoy this recipe as much as I do and would love to hear what you think about it, so don’t be shy, let me know in the comments!
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