Essay on Tomato Gravy ("Sunday Gravy")

1017 Words Nov 2nd, 2011 5 Pages
For my project, I will be making tomato gravy. Although tomato gravy and tomato sauce share similar ingredients, tomato gravy is simmered with some type of meat such as meatballs, pork necks, sausage, poultry, or braciole (pronounced ‘bra-shol’) and is cooked for several hours giving it a thicker gravy-like consistency. Some of the main ingredients in my recipe is canned tomatoes (both peeled and crushed), tomato paste, garlic, and parmesan cheese (Romano preferred).
For as long as long as I can remember, my mother always made tomato gravy on Sundays. My family, and many Italian-American families, calls it "gravy." Don't get this confused with the type of gravy you would put on mashed potatoes — we call that "brown gravy". I could never
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The expression for "gravy" in Italian is sugo dell'arrosto, which is literally "juice of a roast" and is specifically not tomato sauce.” (August 29, 2009; http://www.instructables.com/id/An-in-depth-guide-to-homemade-Italian-American-t/step1/A-brief-history)
The gravy is made by beginning with a saute of oil and meat (usually braciole, pork chops or sausages, meatballs, roasts or a combination), followed by a tomato mixture, and seasoning. It is referred to as Gravy because of the juices from the meats that are used as you base. A proper gravy will take a minimum of 4-6 hours to properly cook, simmer, and marinate. Chef Toscano (http://www.answerbag.com/q_view/1303410, March 2009).
And just when you thought you’re ready to eat came the ginormous plate of the meats. The meats were stained red from simmering in the tomato gravy all day. The plate was so heavy it took two people to serve; one person to hold the heavy plate and the other to serve. The pork necks were so tender they would fall off the bone when the tongs gripped them in the effort of serving them onto dinner plates. And when they broke apart on your plate, a cloud of steam billowed out. From the first forkful of macaroni coated with tomato sauce with a chuck of pork (or meatball) to the last, it felt like a warm hug. Warm bread was served during the main course to soak up all the gravy that remained on your plate. Salad was always served after the

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