Tomato Gravy | Red Sauce
Tomato gravy is a rich, flavorful sauce that brings bold, zesty character to just about any dish. Whether ladled over your favorite spaghetti, spooned onto meatballs, or used as a base for a comforting casserole, this versatile sauce adds warmth and depth to every bite.
It is so satisfying to ladle this pasta sauce onto your macaroni because you know that you will have a meal that will be both filling and delicious. The melding of the flavors is simply out of this world.
It’s filled with chunky veggies. If you want to add ground meat, you’ll have an even more robust sauce.
I will review why I call the lovely red goodness above ‘gravy.’ Many people differ on what to call it – gravy or sauce. From what I understand, what you call it depends on where in Italy your ancestors came from.
I remember being delighted when a family I knew in Maine, who owned an Italian restaurant, called it gravy.
Either way, whatever you choose to call it, you’re in for a flavorful experience.
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Helpful
Tips
- This is a vegetarian sauce, but if you want extra protein, add your choice of ground meat. I usually go with a mixture of pork and beef.
- My mother used to make her gravy with green bell peppers; I prefer red bell peppers, so choose which one you prefer.
- I use Vidalia onions since I like the sweetness, but if you prefer yellow onions, go for it.
- When you add tomato paste, you must add water to thin it out. The trick is finding the right amount to add. Remember, you can always add more, but you can’t take it out.
- When I add the water, I use the can the tomato paste came in to measure it. It also helps clean the can of residual paste.
- Hubby loves when I add extra oil to sauté the vegetables because it makes the gravy velvety. Use what you are comfortable with. Two tablespoons is a good place to start.
- This recipe is not a Southern tomato gravy recipe, which is made in a skillet and consists of diced tomatoes, all-purpose flour, bacon grease, chicken broth, salt and pepper. It is also usually dolloped on homemade biscuits, rice, grits, and other Southern fare.
How to make tomato gravy
Pre-step
Get a stockpot or Dutch oven.
Step one
Gather the ingredients – red bell pepper, onion, garlic, and mushrooms. (A)
Step two
Chop the onion and red pepper in chunks, (B) slice the mushrooms, and mince the garlic.
Step three
Heat your stockpot or Dutch oven on medium, and once the pan has heated, add 2 tablespoons of olive oil.
After the oil heats up, add the red bell pepper and onions, and sauté for 10 minutes. Stir occasionally. (C)
Step four
Add the mushrooms and garlic, and sauté 5 more minutes. (D)
Make sure to scrape the bottom of the skillet with a wooden spoon. You want all the brown bits that may have stuck there.
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Step five
Gather the herbs – basil, oregano, parsley, and thyme. (E)
Step six
Open the canned tomatoes and tomato paste. (F)
Step seven
Add the diced tomatoes, the tomato paste, 1 3/4 tomato paste cans of water, herbs, bay leaf, salt, and pepper.
Step eight
Once the tomato mixture comes to a boil, turn the heat down to a simmer and let the concoction cook for 1 hour, stirring every 10 minutes or so.
I pour it into a serving bowl, but you can serve it out of the pan.
Look at how chunky that is.
I spoon pasta into a bowl and ladle the gravy on it.
I hope you enjoyed this tomato gravy recipe as much as Christopher and I love to eat it.
Other popular Italian recipes
And as always, may all your dishes be delish!
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Tomato Gravy | Chunky Vegetables
Ingredients
- 1 onion (large, chopped in chunks)
- 1 red bell pepper (large, chopped in chunks)
- 10 ounces portobello mushrooms (package of sliced baby Bellas)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 28 ounces diced tomatoes
- 12 ounces tomato paste
- water (1 3/4 cans full – use tomato paste can)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- pepper to taste
- 1 bay leaf
Instructions
- Heat a Dutch oven or stockpot on medium heat. Add olive oil and once that heats up, add the onion and bell pepper, and sauté for 10 minutes.1 onion, 2 tablespoons olive oil, 1 red bell pepper
- Add mushrooms and garlic and sauté for 5 minutes10 ounces portobello mushrooms, 3 cloves garlic
- Add diced tomatoes, paste and 1 3/4 cans of water (use the paste can). Stir and until the paste dissolves.28 ounces diced tomatoes, 12 ounces tomato paste, water
- Add herbs, bay leaf, salt, bay leaf, and pepper.1 tablespoon dried basil, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 teaspoon dried thyme, 1 teaspoon salt, pepper to taste, 1 bay leaf
- Once mixture comes to a boil, lower to simmer and cook for 1 hour, stirring every 10 minutes.
- Ladle on pasta. Smile, and enjoy.
Equipment
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-
- This is a vegetarian sauce, but if you want extra protein, add your choice of ground meat. I usually go with a mixture of pork and beef.
- My mother used to make her gravy with green bell peppers; I prefer red bell peppers, so choose which one you prefer.
- I use Vidalia onions since I like the sweetness, but if you prefer yellow onions, go for it.
- When you add tomato paste, you must add water to thin it out. The trick is finding the right amount to add. Remember, you can always add more, but you can’t take it out.
- When I add the water, I use the tomato paste can to measure it. It also helps clean the can of residual paste.
- Hubby loves when I add extra oil to sauté the vegetables because it makes the gravy velvety. Use what you are comfortable with. Two tablespoons is a good place to start.
- This recipe is not Southern tomato gravy, which is made in a skillet and consists of diced tomatoes, all-purpose flour, bacon grease, chicken broth, and salt and pepper. It is also usually dolloped on homemade biscuits, rice, grits, and other Southern fare.
I made this last night and it came out perfect! I love this recipe!
I’m so happy to hear that Joyce!
Made this and it was great! Added ground beef…delicious. And yup I don’t care if it’s gravy or sauce haha as long as it’s tasty!
I’m so glad to hear that Heather. I do make it with meat half the time. Thanks for letting me know!
This is such a great basic red sauce!! So versatile and can be used so many different ways . This is just fabulous!
Thank you Debbie! I appreciate it.
What a beautiful sauce (I guess I belong to team sauce haha)! I love the chunky veggies in it, and I served it with orecchiette, one of my favorite types of pasta. They pair so well with a chunky sauce!
Thanks Eva. And no judgement about you calling it ‘sauce’. 😉 Yes, I love orecchiette too and how it captures the chunky gravy. 🙂
I grew up calling it a gravy, not a sauce, and I’m not even Italian, so I’m glad you called it the same, LOL!
How absolutely fun Marta. I wonder if one of your parents grew up with a friend that called it gravy and then adapted it. 🙂 Thanks for letting me know.
Love this recipe- it super versatile and able to go with a variety of different dishes. Thanks!
Thank you so much, Marwin.
This tomato gravy is a regular in my kitchen. I serve it with pasta and it’s so good! Love your recipe.
Thanks so much Jo! Hubby wants me to make it a lot and I comply! 🙂