Tomato Gravy

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!

Tomato Gravy

Collette's Tomato Gravy

Perfected over many years, this tomato sauce (aka gravy) is the perfect base for your next dish!
Course: Sauce
Cuisine: Italian
Keyword: marinara, tomato gravy, tomato sauce
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 10 quarts
Calories: 354kcal
Author: Coach Collette
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  • 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


This recipe makes a witches cauldron amount of gravy (sauce), so feel free to adjust it down to your needs.
Nutrition facts are for the entire quart of gravy (sauce)


Nutrition Facts
Collette's Tomato Gravy
Amount Per Serving
Calories 354 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 1223mg51%
Potassium 2754mg79%
Carbohydrates 70g23%
Fiber 18g72%
Sugar 41g46%
Protein 15g30%
Vitamin A 7199IU144%
Vitamin C 89mg108%
Calcium 325mg33%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.

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!

Also, make sure you share it with all your friends and join our community so you don’t miss any of my other great recipes, events and offers.

Here's to your health!

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