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Started By
Message
Homemade Red Gravy
Posted on 6/24/15 at 5:48 pm
Posted on 6/24/15 at 5:48 pm
15 assorted tomatoes(diced)kept the seeds, liquid & all pulp
3 white onions(rough cut)
1 red bell pepper(diced)
2 green bell peppers(diced)
1/2 tbsp of Celery Salt
Kosher Salt
Fresh Ground Black Pepper
Granulated Garlic
Onion Powder
10 cloves of garlic
Extra Virgin Olive Oil
3/4 cup of Chianti
Dried Basil
Dried Oregano
Fresh Rosemary
Fresh Thyme
Fresh Basil
1Tbsp of Sugar
Sauteed onion in EVOO till slightly carmelized seasoned with salt & pepper. Added bell peppers and cooked down till soft....added garlic and cooked for 10-12 minutes. Added the granulated garlic, onion powder, celery salt, dried bsil & oregano along with the wine. Added the tomatoes and cooked for a couple of hours until broken down.
Re-seasoned to taste with salt, black pepper. Added the fresh basil, rosemary & thyme. Added the sugar & let simmer for another 30 minutes. Wish I'd of had a stick or immersion blender to smooth it out.
Gravy made with homegrown Black Prince, Black Krim, Pink Lady, Better Bush. Belgium Giant. Cherokee Purple & Mortgage Lifter tomatoes......wish my San Mazano's were ripe enough.....damn it's really good.
3 white onions(rough cut)
1 red bell pepper(diced)
2 green bell peppers(diced)
1/2 tbsp of Celery Salt
Kosher Salt
Fresh Ground Black Pepper
Granulated Garlic
Onion Powder
10 cloves of garlic
Extra Virgin Olive Oil
3/4 cup of Chianti
Dried Basil
Dried Oregano
Fresh Rosemary
Fresh Thyme
Fresh Basil
1Tbsp of Sugar
Sauteed onion in EVOO till slightly carmelized seasoned with salt & pepper. Added bell peppers and cooked down till soft....added garlic and cooked for 10-12 minutes. Added the granulated garlic, onion powder, celery salt, dried bsil & oregano along with the wine. Added the tomatoes and cooked for a couple of hours until broken down.
Re-seasoned to taste with salt, black pepper. Added the fresh basil, rosemary & thyme. Added the sugar & let simmer for another 30 minutes. Wish I'd of had a stick or immersion blender to smooth it out.
Gravy made with homegrown Black Prince, Black Krim, Pink Lady, Better Bush. Belgium Giant. Cherokee Purple & Mortgage Lifter tomatoes......wish my San Mazano's were ripe enough.....damn it's really good.
6
Posted on 6/24/15 at 5:51 pm to BooDreaux
Posted on 6/24/15 at 5:52 pm to BooDreaux
looks good minus the bell peppers
not a fan of using wine in a RG, either
not a fan of using wine in a RG, either
Posted on 6/24/15 at 6:00 pm to GynoSandberg
quote:
not a fan of using wine in a RG, either
It's from a recipe given to me by a Sicilian Noni....so I like it.
Posted on 6/24/15 at 6:05 pm to BooDreaux
Please put it in the recipe thread for the book!
Posted on 6/24/15 at 6:10 pm to Gris Gris
Done Gris Gris
Posted on 6/24/15 at 6:17 pm to BooDreaux
This post was edited on 6/24/15 at 6:18 pm
Posted on 6/24/15 at 6:20 pm to BooDreaux
Id still eat
Just a personal preference
Just a personal preference
Posted on 6/24/15 at 6:55 pm to BooDreaux
wow, looks awesome!
One question-why add the granulated garlic instead of using more fresh garlic?
One question-why add the granulated garlic instead of using more fresh garlic?
Posted on 6/24/15 at 7:22 pm to BooDreaux
Not very red and looks greasy
Posted on 6/24/15 at 8:04 pm to iAmBatman
quote:
Not very red and looks greasy
With all the different tomato's of varying colors it wasn't going to be a traditional red in color.
Just a little olive oil sheen on top & wasn't greasy at all.
Posted on 6/24/15 at 8:18 pm to BooDreaux
needs a biscuit
Posted on 6/24/15 at 8:41 pm to MeridianDog
If you are familiar with the Brucioloni they serve at Mandina's on Canal in NOLA, do you have any idea how to recreate the taste of that sauce?
I recently read a blog about caramelizing the tomato sauce by baking at 300 deg for 6 hours. That didn't do it, so I cooked it an additional 5 hours at 350 with country style pork ribs and mild Italian sausage slices added in. It was pretty good, but even that didn't recreate that rich taste. I used Cento whole tomatoes, but not their San Marzano variety.
So, if you know, could you please tell me, how is it done?
I recently read a blog about caramelizing the tomato sauce by baking at 300 deg for 6 hours. That didn't do it, so I cooked it an additional 5 hours at 350 with country style pork ribs and mild Italian sausage slices added in. It was pretty good, but even that didn't recreate that rich taste. I used Cento whole tomatoes, but not their San Marzano variety.
So, if you know, could you please tell me, how is it done?
This post was edited on 6/24/15 at 8:44 pm
Posted on 6/24/15 at 9:28 pm to Stadium Rat
Sicilian red gravy
add garlic to hot Olive oil for 3 or 4 seconds...throw in crushed tomatoes oregano and basil....let it cook down add in a few peeled boiled eggs serve over elbow pasta w fresh Parmesan cheese
add garlic to hot Olive oil for 3 or 4 seconds...throw in crushed tomatoes oregano and basil....let it cook down add in a few peeled boiled eggs serve over elbow pasta w fresh Parmesan cheese
Posted on 6/24/15 at 9:47 pm to mpar98
quote:Thanks for the reply, but that's not what I'm looking for. There is a special rich flavor that I've tasted about 3 or 4 times in my life. It is totally awesome red sauce.
Sicilian red gravy
add garlic to hot Olive oil for 3 or 4 seconds...throw in crushed tomatoes oregano and basil....let it cook down add in a few peeled boiled eggs serve over elbow pasta w fresh Parmesan cheese
Posted on 6/24/15 at 10:02 pm to Stadium Rat
You gotta use some good tomato paste and cook it down a long time (until almost brown in color) in olive oil with your seasoning vegetables before adding anymore liquid or crushed tomatoes. I think that's what you're looking for.
Posted on 6/24/15 at 10:12 pm to Y.A. Tittle
I've always added some anchovie paste to mine. That might help stadium rat out a little.
Posted on 6/24/15 at 10:15 pm to BRgetthenet
Put that in the meatballs.
Posted on 6/25/15 at 6:34 am to Stadium Rat
quote:
Stadium Rat
I've had the Brucioloni Rat.....though I don't know how the gravy is made. If you find out, let us know please!
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