Tomato Gravy

Contributed by Joe

Note: Joe says: "I don't have the measurements, so I will estimate where possible."

This is used as a sauce in a lot of my recipes. It's basically just spaghetti
sauce. You can make it in large quantities and freeze it so you don't have to
spend 3 hours cooking the gravy when you want to make Italian food.

Ingredients:

• Enough crushed tomatoes to fill a good size pot halfway
  (Canned is fine, or peel and crush fresh tomatoes. Roma tomatoes are best)
• Regular size can of tomato paste
• One (or more if you like) chopped and sauteed onion
• About half a cup of Guinea Red ( any brand of dry red wine)
• A little olive oil
• Three spoonfulls of minced garlic (I use the kind you buy in a big jar)
• Three spoonfulls of Basil (use more if you use fresh)
• Three spoonfulls of Oregano (use more if you use fresh)
• parsley
• onions
• peppers
• A spoonfull of suger
• A little salt
• about one tablespoonfull Crushed red pepper
• mushrooms (optional)

Directions

Put this in a big pot.

Combine and heat until bubbly. Turn the heat down and cover and simmer for
about 3 hours or so, stirring about every 30 minutes.

If you want meat in your gravy, add lightly browned meat at the beginning, and let cook in the gravy.

Note: This goes very well with Joe's meatballs.

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This page last updated 08/192003/

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