Tonight's meal

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What is your red gravy recipe?

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2 small cans tomato paste
1 14-16 oz. can petite diced tomatoes
3 14-16 oz. cans tomato sauce
1 lg. onion diced
2 stalks celery diced
1 bell pepper diced
6 cloves garlic minced
1/4 cup fresh parsley minced
1/2 cup green onions minced
4 Bay Leaves
Oregano and Sweet Basil to taste, but I use about a TBSP. of each, other's may not use as much, or use more.
2 tbsp. Worcestershire Sauce
2 cups water used to get all the sauces out of the cans and added to the gravy
Olive oil
2 Tbsp. sugar

After all the vegetables are prepared, put 1/4 cup olive oil in your cooking pot and put the tomato paste to cook for about 5 minutes stirring constantly so it doesn't stick. Then add your onion, bell pepper and celery to cook until wilted. Next, add the garlic and cook down for several more minutes.

Add the diced tomatoes, tomato sauce and everything else to the pot and bring to a boil. Once boiling, cut the fire down so the gravy simmers. I let it simmer uncovered.

I use a heat diffuser that goes between my flame and cooking pot that more evenly distributes the heat to the pot and that eliminates hot spots where the food can possibly/likely stick. This way you don't have to keep tending to the pot as often. I stir it about once every half hour or so when cooking.

Let it cook down for about 4 hours before shutting it off.

I like a thick gravy, some others may like it a bit thinner and if you're that sort, just add some water or some type stock to the pot to thin it out a bit.

You're welcome

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Such an underrated ingredient in red gravy. I never cook one without it

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tgat and chili.

LINK

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Anyone else?