I love tomato sauce (or “gravy” as my dad would correct me) many different ways, including but not limited to: tangy, cheesy, cherry tomatoey, spicy, chunky, smooth.
It’s is one of those things every Italian girl tries to master. It’s an essential in the kitchen. My mom would make a vat big enough to swim in every Sunday, and for the rest of the week, if we had nothing else to eat or just needed a little snack, it was there for us.
So when my sister was running late and needed me to throw something together for dinner, she recommended I just made a pot of tomato sauce. Simple right? Confession: I’d never made it before. Why tamper with something my mom makes just so perfectly?
I loosely followed my sister’s recipe here, adding a can of tomato paste as per her additional instructions. I didn’t want to leave it there though. With a little extra dried basil, a splash of red wine, and a garlic clove, I made it my own.
It turned out deliciously. It was tangy, tomatoey, and just chunky enough (an immersion blender is key).
The next day, I made eggs in purgatory for lunch.
Runny egg + crunchy toast + creamy goat cheese + tangy sauce = bliss.