30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Tomato Gravy Over Rice
Tomato Gravy Over Rice
Tomato Gravy Over Rice
⏱1h 30m
👥4
🔥420 cal
Hard
🍽️Italian
A deeply flavorful tomato gravy made with San Marzano tomatoes and slow-cooked aromatics, served over creamy Arborio rice. This dish is a celebration of simple, high-quality ingredients.
A deeply flavorful tomato gravy made with San Marzano tomatoes and slow-cooked aromatics, served over creamy Arborio rice. This dish is a celebration of simple, high-quality ingredients.
Prepare the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat Olive Oil over medium heat. Add Onion, Carrot, and Celery and cook until softened and lightly caramelized, about 15-20 minutes. Add Garlic and cook for another minute until fragrant.
Build the Sauce: Add Tomato Paste and cook for 2 minutes, stirring constantly. Deglaze the pot with Red Wine, scraping up any browned bits from the bottom. Add San Marzano Tomatoes (crushing them with your hands), Rosemary, and Thyme. Season with Sea Salt and Black Pepper.
Slow-Cook the Gravy: Bring the sauce to a simmer, then reduce heat to very low, cover, and cook for at least 60 minutes, or up to 2 hours, stirring occasionally. Remove Rosemary and Thyme sprigs. Stir in Red Wine Vinegar during the last 10 minutes of cooking.
Cook the Rice: In a separate saucepan, toast Arborio Rice over medium heat for 2-3 minutes, stirring constantly. Begin adding Hot Vegetable Broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes.
Finish and Serve: Stir Butter and Parmesan Cheese into the cooked Arborio Rice. Spoon the San Marzano Tomato Gravy over the creamy Arborio Rice. Serve immediately.
Ingredients
4
4 tbsp60 mLExtra Virgin Olive Oil
11 largeYellow Onion-finely diced
4 cloves12 mLGarlic-thinly sliced
22 mediumCarrots-finely diced
2 stalks100 gCelery-finely diced
28 oz794 gSan Marzano Tomatoes-whole, peeled
1/4 cup60 mLDry Red Wine
1 tbsp15 mLTomato Paste
2 sprigsN/AFresh Rosemary
3 sprigsN/AFresh Thyme
1 tbsp15 mLRed Wine Vinegar
Saltto tasteSea
Black Pepperto tasteFreshly Ground
1 1/2 cups255 gArborio Rice
6 cups1.4 LHot Vegetable Broth
2 tbsp30 mLButter
1/4 cup30 gParmesan Cheese-grated
Equipment
Large Heavy-Bottomed Pot or Dutch Oven
Saucepan
Measuring Cups and Spoons
Instructions
Prepare the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat Olive Oil over medium heat. Add Onion, Carrot, and Celery and cook until softened and lightly caramelized, about 15-20 minutes. Add Garlic and cook for another minute until fragrant.
Build the Sauce: Add Tomato Paste and cook for 2 minutes, stirring constantly. Deglaze the pot with Red Wine, scraping up any browned bits from the bottom. Add San Marzano Tomatoes (crushing them with your hands), Rosemary, and Thyme. Season with Sea Salt and Black Pepper.
Slow-Cook the Gravy: Bring the sauce to a simmer, then reduce heat to very low, cover, and cook for at least 60 minutes, or up to 2 hours, stirring occasionally. Remove Rosemary and Thyme sprigs. Stir in Red Wine Vinegar during the last 10 minutes of cooking.
Cook the Rice: In a separate saucepan, toast Arborio Rice over medium heat for 2-3 minutes, stirring constantly. Begin adding Hot Vegetable Broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes.
Finish and Serve: Stir Butter and Parmesan Cheese into the cooked Arborio Rice. Spoon the San Marzano Tomato Gravy over the creamy Arborio Rice. Serve immediately.
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