{"id":13300,"date":"2018-11-01T04:00:00","date_gmt":"2018-11-01T09:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/josh-gallianos-red-gravy-17370001\/"},"modified":"2025-05-13T09:02:10","modified_gmt":"2025-05-13T09:02:10","slug":"josh-gallianos-red-gravy-17370001","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/josh-gallianos-red-gravy-17370001\/","title":{"rendered":"Josh Galliano’s Red Gravy"},"content":{"rendered":"

INGREDIENTS<\/h2>

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<\/p><\/div>

PREPARATION<\/h2>

• 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. \n <\/p>

• Add the tomato paste and reduce the heat to low. Stir and cook the tomato paste about 5 minutes. \n <\/p>

• 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. \n <\/p>

• Stir in the Italian seasoning, oregano, anise and salt and pepper to taste. Serve over mac ‘n’ cheese<\/a> or other pasta. <\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

1½ gallons<\/p>\n","protected":false},"author":1279,"featured_media":13307,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"1½ gallons","newspack_article_summary_title":"","newspack_article_summary":"Yes, this is an Italian tomato sauce \u2013\u00a0just don\u2019t call it that. \u201cRed gravy is what Sicilian Italians in New Orleans call it,\u201d Galliano said.\u00a0","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[373,25,366,138,381],"tags":[1999],"newspack_collection_taxonomy":[4126],"newspack_collection_section":[],"newspack_spnsrs_tax":[],"coauthors":[2003],"class_list":["post-13300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiment","category-recipes","category-salad","category-tomatoes","category-vegetarian","tag-companion-west-st-louis-campus","entry"],"yoast_head":"\nJosh Galliano's Red Gravy<\/title>\n<meta name=\"description\" content=\"1\u00bd gallons\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.saucemagazine.com\/recipes\/josh-gallianos-red-gravy-17370001\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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