Ryan’s Sunday tomato gravy Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

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

    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

    Main Ingredient:

    Tomatoes

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 2 hour(s)

    Posted By:

    elizabethjane

    Posted On:

    June 24, 2018

    Print Recipe

    Speak Your Mind

    *