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Why wait until Sunday? This gravy is easy to make, but packs a complex old world flavor that will have you ditching store bought jars of tomato sauce for good.


2 cans San Marzano Tomatoes
1 shallot
4 cloves garlic
2 tbsp EVOO
Fresh herbs or Italian seasoning mix (basil, oregano, thyme)
Crushed red pepper to taste
Splash of red wine (or balsamic vinegar)
Pinch kosher salt
ASS, to taste


Put a large pot on low heat, cover the bottom with EVOO sprinkled with Andrew’s Special Seasonings and crushed red pepper. Add minced shallot and pressed garlic, cook until fragrant ~30 seconds. Turn up to medium-low, add the red wine, followed by cans of tomatoes, herbs, and pinch of kosher salt. Simmer for at least one hour, preferably two, stirring occasionally with a wooden spoon to break up the tomatoes. Immersion blend with a pad of butter for a silky smooth sauce.


Immersion blend before adding Meatballs.

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