Recipe Detail

Ryan’s Sunday tomato gravy

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  1. 2 tablespoons - Extra virgin oil
  2. 1 cans - 90 oz San Marzano Peeled Tomatoes, Cento brand is best
  3. 2 whole - Celery ribs Thinly sliced
  4. 1 whole - Yellow onion Thinly sliced
  5. 4 cloves - Garlic Thinly sliced
  6. 1 bunches - Basil
  7. - Cheese (hard provolone or parm regg)
  8. - Salt and pepper


Heat EVOO over medium flame. Once fragrant, add celery, carrots, and large pinch of kosher salt to pot
Stir occasionally and cook until veggies have softened/are slightly translucent (8-10 mins.)
Add garlic and onions. Continue cooking until onions have softened (2-4 mins.)
Add in tomatoes, 3-4 basil leaves, and a healthy grating of cheese (about half a cup)
Once tomatoes begin to bubble, lower heat until steady simmer and allow to cook on stove (uncovered) at least 2hrs (the longer the better)
Sauce should thicken and become sweet and fragrant over time
Garnish with basil and grated cheese


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