Yes, this is an Italian tomato sauce – just don’t call it that. “Red gravy is what Sicilian Italians in New Orleans call it,” Galliano said.
INGREDIENTS
½ cup extra-virgin olive oil
1 large onion, small diced
4 garlic cloves, minced
2 6-oz. cans tomato paste
4 8-oz. cans tomato sauce
4 cups water
3 Tbsp. Italian seasoning
2 tsp. dried oregano
1 tsp. whole anise seed
Kosher salt and freshly ground black pepper, to taste
PREPARATION
• In a large pot, heat the olive oil over medium-high heat. When the oil begins to smoke, add the onion and garlic and saute until they begin to brown, 12 to 15 minutes.
• Add the tomato paste and reduce the heat to low. Stir and cook the tomato paste about 5 minutes.
• Add the tomato sauce and water and bring to a boil over high heat, then reduce the heat to medium-low and simmer about 1 hour.
• Stir in the Italian seasoning, oregano, anise and salt and pepper to taste. Serve over mac ‘n’ cheese or other pasta.
This article appears in October 2018.