Gravy #2 – Roasted Tomato Gravy

Like Francesca’s gravy, only mostly from the garden…


Papa pan
-Queez (aka food processor)
-Cucchia aka “coo-chah(d)” (serving spoon/scraper)

-6 large, seeded, skin-on tomatoes
-4 cloves of garlic
-1 pinch of sea salt (or a few twists of pink Himalayan)
-2 TBS cold-pressed, imported, extra virgin olive oil
-1/2 batch of Frances’ quick gravy (recipe can be found here)

Preheat oven to 310 degrees. Half-core tomatoes, creating a mini-cone at the top end and give them each a good squeeze over compost bin – this will get the seeds out, but be sure to keep the flesh intact. Place tomatoes bottom up in an un-oiled papa pan. Do not add salt or seasoning and allow to slowly roast for about 2.5 hours or until they start to turn a nice burgundy color. When done, scrape all of the roasted tomatoes into queez along with the above remaining ingredients. Whip in to a chunky-purée.



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