Philly Simmered Tomato Gravy
The thick, sweet-savory cooked tomato reduction essential for authentic Philadelphia bakery Tomato Pie. Simmered low and slow with garlic, olive oil, and a touch of sweetness.
Ingredients
- Whole Peeled Plum Tomatoes2 cans (28 oz each / 1600g)
- Extra Virgin Olive Oil4 tbsp
- Fresh Garlic (Minced)4 cloves
- Granulated Sugar18g (1.5 tbsp)
- Fine Sea Salt1 tbsp
- Dried Oregano & Black Pepper1 tsp each
Preparation
- Heat olive oil in a heavy saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant (do not brown).
- Add hand-crushed plum tomatoes with their juices, sugar, sea salt, oregano, and black pepper.
- Bring to a gentle simmer, reduce heat to low, and cook uncovered for 45 to 60 minutes, stirring occasionally, until sauce reduces to a rich, thick, jammy gravy.
- Remove from heat and let cool completely before spreading onto baked tomato pie skins.