Not Your Mom’s Italian Gravy
Crushed and diced tomatoes infused with fresh vegetables makes the perfect Tomato Gravy for any of your pasta dishes.
(vegetable oil can substitute)
or 4 (28 oz cans)
salt and pepper
Saute the carrots, onions, 2 cloves of garlic in the vegetable oil until translucent.
Add crushed and diced tomatoes to the vegetables and mix them together.
Once it starts to simmer, add uncooked 2 cloves of garlic (diced), bay leaves and a peeled potato (used just to pull out the acid)
Bring gravy to a simmer and let it simmer throughout the day. The gravy will reduce a bit and the flavors will all come together.
After simmering for 4-5 hours, take potato and bay leaves out.
Using a hand mixer or blender, pulse the gravy until nice and smooth. Serve immediately or freeze for later.
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