Sunday gravy. A name that has been up for debate and could lead some passionate foodies into a fist fight! Many East coasters and Mid westerners have called the slow simmering, rich tomato sauce “Sunday Gravy” for years while others around the country have never even heard the term. No matter what you call it though, it’s a real magic elixir sauce!
The general idea is that you make a big pot of it on Sunday, enjoy it with something like sausage or meatballs. But it is so much more! It starts with caramelizing a mirepoix of carrots, celery and onions, then you add tomatoes, chicken stock and spices for something that’s truly magnificent. It’s fantastic as a stand alone sauce but its also great as a base for a soup or an amazing, quick seafood cioppino! Pour some in ice cube trays and freeze for later and you can toss into minestrone or chili for extra flavor.Print
- 2 tbsp extra virgin olive oil
- 2/3 cup yellow onion, chopped
- 2/3 cup celery, chopped (about 2 stalks)
- 2/3 cup carrot, chopped (about 1 large)
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp compliant tomato paste
- 1 — 28 ounce can of tomatoes
- 4 cups compliant chicken stock
In a large Dutch oven, heat olive oil over medium heat. Add the onion, carrot, celery, salt and pepper. Cook until soft, about 8 minutes, stirring occasionally. Add garlic and bay leaves and stir until fragrant, about 1 minutes. Push the vegetables to one side and add the tomato paste, let it toast on the bottom of the pan for 1 minute then stir into the vegetables.
Add the tomatoes and chicken stock and bring to a boil. Reduce the heat and simmer until significantly reduced, about 1 hour. Discard the bay leaves. Puree the sauce in the blender (or use a hand-held immersion blender). Return the sauce to the pot.
If you have made meatballs, add them to the sauce by gently placing a few at a time. Let simmer together for about 15 minutes.