I usually triple this classic recipe as this gravy lasts 1 week in your refrigerator or months in your freezer. Remember friends and neighbors love this stuff - bring a quart over and they’ll always be there for you if you need them!
1/4 cup extra virgin olive oil
6 cloves garlic, crushed
1 can plum peeled Italian tomatoes San Marzano - 28 oz.
1 can tomato paste - 6 oz.
Herbs - herbs are according to taste - some like basil and parsley combination while others like oregano and crushed red pepper for a spicy sauce.
If using fresh herbs you need more.
My family likes: 1/2 tablespoon dried parsley, 1 tablespoon dried basil.
Kosher salt and freshly ground pepper
Put your can of plum tomatoes in blender for a quick blend.
Add olive oil and crushed garlic to pan and sauté approximately 1-2 minutes- do not burn.
Add tomatoes to pot with olive oil and garlic.
Cook about 10 minutes.
Add can of paste - if you like thick gravy add all 6 oz. - experiment - if after adding paste you think it’s too thick add a little water.
Add your herbs and some salt and pepper (remember you can always add more later). Lower heat.
Cook uncovered about 20 minutes.
Taste and correct for seasoning.
Serve with your favorite pasta.
This classic recipe is used for all of my tomato based dishes:
Baked Eggplant, Baked Ziti, Chicken Parmesan, Cod with Tomato Sauce, Pizza, added to green beans or cauliflower.
I even use it to make Tomato Soup – I reduce the olive oil and garlic to half and add some vegetable broth. Just before serving I add the zest of an orange using my microplane which freshens up the flavor of the soup beautifully. If you like the taste of tarragon or dill you could substitute the basil and parsley. Experiment!