Red Gravy
All-purpose Creole Italian tomato sauce, referred to as Red Gravy or Red Sauce. Serve over pasta or as an ingredient in other dishes
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Here's What You Need
- 2 Tablespoons Olive Oil
- 3 fillets Anchoies
- 1 ½ cup Yellow Onions - finely chopped
- ½ cup Bell Peppers - finely chopped
- 4 cloves Garlic - finely chopped
- 12 Ounces Tomato Paste
- 1 Cup Red Wine
- 2 Tablespoons Sugar - Optional
- 16-24 ounces water - See Notes
Herb and Spice Blend
- 1 tablespoon Creole seasoning
- ½ teaspoon Oregano
- ½ teaspoon Basil
- ½ teaspoon Thyme
- ½ teaspoon cayenne pepper - Optional
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Kosher Salt
- 2 Bay Leaves
Here's What You Do
- Add olive oil to a Dutch oven over medium-high heat
- When the oil is shimmering, add anchovies and fry for about 2 minutes.
- Add the onions and bell peppers and fry until the onions are clear; about 10 minutes
- Add the garlic, the herb and spice blend, and the bay leaves. Stir well and continue to fry for about 3 minutes
- Next, add the tomato paste. Stir to combine the vegetable mixture into the paste and fry for about 10 minutes. The tomato paste will reach a deep brownish-red color.
- Deglaze the Dutch oven with a small amount of red wine. Then add the remaining wine and the sugar. Stir to combine; simmer for about 3 to 5 minutes.
- Increase the heat to high. Add enough water (see Notes) to get the consistency you want (2 to 3 cups). Bring the mixture to a low boil, then reduce the heat and slowly simmer for 15 minutes.
- After 15 minutes, cover the Dutch oven and continue to simmer on low for 1 to 2 hours. Partially uncover the Dutch oven if you need to thicken the sauce or add more liquid if you need to thin the sauce.
Notes
Check out my article Red Gravy for more detailed step-by-step instructions and pictures.
This recipe was developed with Le Bon Papa Creole Seasoning, which contains no salt. If you use a different seasoning, taste before adding any salt.
Use Chicken or Beef Stock in place of water if you prefer.
Keep leftovers in the fridge for 3 to 5 days and in the freezer for up to 3 months. Make sure to store leftovers in air-tight, approved storage containers.
Substitute extra salt, fish oil, or Worcestershire Sauce for the anchovies or you could leave them out altogether.
Fresh herbs can be used in place of dried herbs. Use about 3 times more fresh herbs compared to dried herbs.
Nutrition
Serving: 0.5cups | Calories: 104kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 648mg | Potassium: 534mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1264IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 2mg
