Italian Tomato Sauce or Gravy Recipe
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, chopped
- Pinch red pepper flakes
- 2 tablespoons chopped fresh basil or equivalent dried
- 2 tablespoons chopped fresh oregano or equivalent dried
- 1 tablespoon fresh thyme leaves or equivalent dried
- 1 teaspoon of fennel seed
- 2 bay leaves
- 1 tablespoon of tomato paste, hint: after opening can freeze in zip lock back, flattened and break off what you need for future recipes
- 1 onion, diced
- 1 carrot, finely chopped
- 1/4 cup red wine If you don't want to use the wine you can deglaze with the tomatoes
- 2 (28-ounce) cans whole peeled plum tomatoes I sometimes use the cubed seasoned tomatoes
- Pinch sugar
- Salt and freshly ground black pepper
- For meat sauce: saute bulk Italian sausage, hamburger (add fennel seed while sauteing) or homemade meatballs
Directions
- Heat olive oil in a large saucepan over low heat add onion and carrot; cook for 5 minutes until they breakdown and are soft.
- Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is softened (but not overly brown.).
- Deglaze with red wine and reduce to evaporate the alcohol.
- Hand crush the canned tomatoes and add to the pot, along with its liquid.
- Add tomato paste and stir.
- Add a pinch of sugar to cut down on the acidity from the tomatoes;
- season with salt and pepper.
- Add meat if wanted
- Let simmer for 30 minutes minimum, uncovered, the longer you let simmer the more concentrated the flavor
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 193 | |
| Calories from Fat 161 | 83% |
| Total Fat 18.26g | 23% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 184mg | 5% |
| Total Carbs 5.96g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.51g | 2% |
| Protein 0.92g | 1% |
