Yeah yeah, I said sauce. In the sauce vs. gravy war, I am staunchly sauce. To me, gravy is brown.
Like a lot of people, I like to linger over a pot of sauce all day, stirring here and there, tasting, adding, etc. But sometimes you need a quick red sauce and this is a winner without using jarred, I'm telling you.
28 oz crushed tomatoes
8 oz tomato sauce
4 tbs butter
1 medium yellow onion, peeled and halved
Salt & pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
DirectionsPut the tomatoes, sauce, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer. Add seasonings and stir well. Lower the heat to keep the sauce at a slow, steady simmer for 15-20 minutes. Stir occasionally.
Remove from heat, discard the onion, and mix with your prepared pasta or spaghetti squash or wherever you're using it.
Inquiring minds want to know: sauce or gravy?