Tomato Gravy
Source of Recipe
Tyler Florence ~ How to Boil Water, on Food Network
Recipe Introduction
Level 1 ~ Pro/Fat and Veggie
If you like cooked tomatoes - you're in for a treat with this recipe! As usual, my tweaks are at the end.
List of Ingredients
1/2 medium onion, diced
3 cloves garlic, smashed
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 tablespoons tomato paste
1 bay leaf
1 (15 ounce) can chicken broth
1 (15 1/2 ounce) can crushed tomatoes
1/4 cup grated Parmesan
1 teaspoon red wine vinegar
1 teaspoon Kosher salt
Freshly ground black pepper
Recipe
Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat.
Deb's Notes: I used minced (in a jar) garlic as that's what I had on hand. I used a (15 ounce) can of Muir Glen fire roasted tomatoes that I used my immersion blender to blend. I've had good luck freezing the leftover tomato paste as the recipe calls for only 3 tablespoons.
I served this over mashed cauliflower and meatloaf and we thought it was delicious. Enjoy! *Ü*
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