Tomato gravy is a rich, zesty sauce that adds bold flavor and warmth to many dishes. Spoon it over spaghetti, meatballs, or baked casseroles for a comforting, satisfying meal.
Ladling this chunky pasta sauce over macaroni or your favorite pasta is deeply satisfying — it’s filling, flavorful, and comforting. The combination of tomatoes, sautéed vegetables, and herbs creates layers of savory and slightly sweet notes that come together beautifully.
The sauce is full of chunky vegetables, and adding ground meat makes it even more robust and hearty if you prefer.
Some people call this preparation “gravy” while others say “sauce.” The term often depends on family tradition and regional background. Either name fits — the result is a flavorful, versatile tomato-based sauce you’ll want to make again and again.
How to make tomato gravy
Pre-step
Use a large stockpot or Dutch oven to prepare the sauce.
Step one
Gather the vegetables: red bell pepper, onion, garlic, and mushrooms.
Step two
Chop the onion and bell pepper into chunks, slice the mushrooms, and mince the garlic.
Step three
Heat the stockpot or Dutch oven over medium heat. Add 2 tablespoons of olive oil.
When the oil shimmers, add the red bell pepper and chopped onion. Sauté for about 10 minutes, stirring occasionally, until softened.
Step four
Add the mushrooms and minced garlic, then sauté another 5 minutes. Scrape the bottom of the pot to lift any browned bits — they add flavor.
Step five
Prepare the dried herbs: basil, oregano, parsley, and thyme.
Step six
Open cans of diced tomatoes and the tomato paste so they’re ready to add.
Step seven
Add the diced tomatoes, tomato paste, and water (use about 1 3/4 times the volume of the tomato paste can — adjust to your preferred thickness). Stir until the paste is fully dissolved. Add the dried herbs, bay leaf, salt, and pepper.
Step eight
Bring the mixture to a boil, then reduce the heat to low and simmer gently for about 1 hour. Stir every 10 minutes or so to prevent sticking and to help the flavors meld.
Serve the gravy in a bowl or ladle it straight from the pot over pasta. The finished sauce is chunky and hearty, full of vegetables and rich tomato flavor.
Ladle the gravy over a bowl of pasta and enjoy — it’s a simple, comforting meal that highlights good tomatoes and savory aromatics.
I hope you enjoy this tomato gravy as much as my family and I do. It’s easy to adapt — add ground meat for extra protein or adjust the herbs to suit your taste.
Other popular Italian recipes
- Instant pot spaghetti sauce
- Eggplant parmesan
- Focaccia pizza
- Pizza gana
- Gnocchi
And as always, may all your dishes be delish!
Tomato Gravy | Chunky Vegetables
Ingredients
- 1 large onion, chopped in chunks
- 1 large red bell pepper, chopped in chunks
- 10 ounces portobello mushrooms (sliced)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 28 ounces diced tomatoes
- 12 ounces tomato paste
- Water (about 1 3/4 cans full — use the tomato paste can to measure)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- Pepper to taste
- 1 bay leaf
Instructions
- Heat a Dutch oven or stockpot over medium heat. Add olive oil; when it heats, add the chopped onion and bell pepper and sauté for 10 minutes.
- Add the mushrooms and garlic and sauté for 5 minutes.
- Add the diced tomatoes, tomato paste, and 1 3/4 cans of water (use the tomato paste can). Stir until the paste dissolves.
- Add the dried herbs, bay leaf, salt, and pepper.
- Bring to a boil, then reduce to a low simmer and cook for 1 hour, stirring every 10 minutes.
- Ladle over pasta and enjoy.
Equipment
Notes
Calorie calculations apply to the gravy alone, not the pasta. Nutrition values may vary based on exact ingredients used.
Helpful tips
- This sauce is vegetarian but pairs well with browned ground beef, pork, or a mixture of both if you want extra protein.
- Use red or green bell peppers according to your preference; red peppers add a sweeter note.
- Sweet onions like Vidalia work nicely, but yellow onions are a fine substitute.
- When adding tomato paste, dilute it with water gradually — you can always add more water, but you can’t remove it.
- Measure the water using the tomato paste can to get approximately the right amount and to rinse out leftover paste.
- Adding a bit more oil when sautéing the vegetables gives the finished gravy a richer, velvety texture. Two tablespoons is a good starting point.
- This is not the Southern-style tomato gravy made with flour and bacon grease; it’s an Italian-style tomato sauce often called “gravy” in some families.