Italian Tomato Gravy Recipes

ITALIAN GRAVY

Steps:

• Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
• Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.

OLD-FASHIONED TOMATO GRAVY

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

ITALIAN TOMATO GRAVY

Steps:

• Heat olive oil in a large saucepan over low heat.
• Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.)
• Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft.
• 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 a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper.
• Let simmer for 30 minutes, uncovered.