Thursday, September 9, 2010

Homemade Gravy (Tomato Sauce)

28 oz. diced tomato
(canned or fresh Romas)
1 medium carrot
1/2 medium onion
2-4 cloves garlic
2 T olive oil
1 t red pepper flakes
2-3 t Italian seasoning
fresh basil leaves
salt to taste
1-2 t brown sugar

Sautee the onion and carrot in olive oil for 3-5 minutes in a large saucepan or stock pot.  Add the garlic and sautee for 1 minute. Add seasoings, except for brown sugar, then add tomatoes.  Simmer on low heat, covered, for 10-20 minutes.  Taste for seasonings, and add brown sugar if it tastes too acidic.  Sometimes the carrots will balance the flavors, so you don't need the sugar.  If you like your gravy chunky, leave as is.  If you like a smoother consistency, puree in processor or with a hand-held immersion blender.
Makes 3-4 cups.

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