Nonna Flo's Gravy Recipe
Just the way Nonna made it
2 (28oz) cans of whole peeled plum tomatoes
3 tablespoons of EVOO (Extra Virgin Olive Oil)
1 finely chopped onion
2 teaspoons fresh oregano (or ½ teaspoon dried)
1/3 cup dry red wine (Stone Cellar Chambourcin)
3 tablespoons fresh chopped basil
Salt and Pepper
Pour 1/3 cup wine into measuring cup, set aside. Pour about 6 ounces into a glass and start sipping while you cook.
- Put the tomatoes and their juice into a strainer over a large bowl. Open them with your hands to remove and discard the seeds and cores. Nonna says they taste "lousy." Let the tomatoes drain for about five minutes while you sip your wine. Take ¾ cup of the tomatoes and set aside. Take 2½ cups of the juice and discard the rest.
- Put the oil in a 12" skillet and heat until it shimmers. Add the onion and cook and stir till soft and lightly browned (about 5 minutes or about a half of a glass of wine consumed). Add the garlic and oregano and cook another 30 seconds.
- Pour more wine in your glass. Turn up the heat to medium-high and stir in the strained tomatoes. Stir often and cook until the juice is reduced and the tomatoes start to stick to the bottom of the pan. Brown fond will form in about 10-12 minutes. Stir in that 1/3 cup of wine you previously set aside, stir, scrape up the brown bits and cook till syrupy, about a minute. Drink some of your wine and stir in the reserved juice, keep scraping those brown bits, let it bubble and cook for about 8 to 10 minutes.
- In a food processor, pulse the reserved tomatoes till chunky, place in pan with the sauce and season with sugar, salt and pepper to taste. Finish your glass of wine and cook a pound of your favorite pasta.