Tomato Gravy

Print This Recipe

This recipe should only be made when you have the freshest ripest tomatoes from a summer garden.  It can be made in large batches, divided and frozen.  When freezing use a freezer zip lock bag and remove as much air as possible.

5 lbs. fresh ripe tomatoes roughly cut in quarters

5 cloves of garlic, peeled and smashed

Olive oil

Handful of coarse chopped fresh basil

Kosher salt and fresh grated black pepper

Heat a heavy enamel coated cast iron pot over low heat. Toss in tomatoes and garlic.  Let the tomatoes liquefy and cook slowly for several hours.  The water will come out of the tomatoes and cook down as the tomatoes soften. When reduced by approximately half add the basil, splash of olive oil, salt and pepper.  Cook another 15-30 minutes and taste.  Adjust seasonings to suit. 

Remove from the fire and let cool enough to handle.  Ladle the tomato mixture into a food mill (I use my grandma’s old hand crank food mill) and press out the tomato sauce.  Discard solids.

Serve warm or freeze.

Buon appetito!