Prep 30 mins
Cook 45 mins
Adapted from the sauce developed at Trio's Ravioli Shoppe in Boston. Good over any pasta.
- 3⁄4 cup olive oil
- 3⁄4 cup finely minced garlic
- 2 (28 ounce) cans whole tomatoes, with liquid
- 6 cups water
- 2 tablespoons chopped fresh basil
- 1 tablespoon minced fresh parsley
- 1 1⁄2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- Add olive oil to a large pot over med-high heat.
- Add in the garlic; stir/saute until the garlic is lightly golden.
- Add in the tomatoes w/ liquid--squeeze the tomatoes with your hands to break them up as you drop them into the pot.
- Add in the water, basil, parsley, sugar, salt, and pepper.
- Bring to a boil; lower heat and simmer, stirring occasionally, for 45 minutes.
- Serve right away or freeze for later use.
I made this gravy this weekend. This is excellent sauce if you use a heavy and not light olive oil and you are sure to reduce it to a thicker consistency or use a bit less water. I also used more basil than called for. It is NOT however a carbon copy of Trio's famous gravy.