Gravy A.K.A. Tomato Sauce

By Paul

Tomato sauce covering a chicken dish

Some call it tomato sauce. Others, like Kathleen and her Italian-American family, call it gravy. Whichever term you prefer, there’s no denying the importance and versatility of this most classic of Italian staples.

What’s more, great gravy is easily achievable—not all sauces require hours of attention and care by an Italian grandmother. Our recipe below makes a delicious, simple gravy in less than an hour. Throw it on some chicken parm (as pictured above), use it as a dipping sauce for fried treats, or toss some over your favorite pasta. I promise, one taste of this gravy and you’ll be ditching the store-bought stuff in no time.

Classic Tomato Sauce (Gravy)

  • Servings: 4
  • Difficulty: easy
  • Print

A simple, versatile tomato sauce for all your Italian cooking needs.


  • 1 can San Marzano whole tomatoes
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 1/2 tsp oregano
  • 2 tbs unsalted butter
  • Half white onion (keep intact)
  • 4 cloves garlic (keep whole)


  1. Cook on medium high till butter is melted and then reduce to simmer.
  2. Simmer roughly 45 minutes. Before serving, fish out the onion and garlic cloves.

1 Comments on “Gravy A.K.A. Tomato Sauce”

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