The Sicilian’s call a rich tomato sauce a Sunday Tomato Gravy. I have futzed around with this sauce for a very long time. Fortunately, I have two very important cooking influences. One is Cajun Gumbo Roux based foods and the other is New York/New Jersey style Italian cooking tomato gravy based foods.
The idea here on the Italian side is to make thick rich tomato gravy separate from the other stuff. Usually tomato gravy is cooked with meats. But, I find good Roma tomatoes with a lot of pulp and go to work on the tomato gravy separate and apart.
First I cut crosses on the tops and bottoms of each tomato. Then I boil them in boiling water for several minutes until the skin starts to come off. I remove them from the pot with tongs and place them under cold water and peel the skin off. I cut them up and place them into a small food processor where I chop them maybe 10 pushes of the button.
I fry them in a wide hot cast iron skillet with one TBSP olive oil and two TBSP of tomato paste for several minutes and then I put the fire on simmer and let the tomatoes cook where the fluids evaporate (~1 hour). Then I mash them with a potato masher and add a cup of dry red wine. I then simmer them again for another hour in the wine and turn off the heat and let it sit for a while. No salt, no pepper, no sugar, I’ll address that later.
In a separate small sauce pan I sauté on low heat a large chopped clove of garlic and a bunch of fresh basil from my garden in a ¼ cup of olive oil. I cook on low until I can see a little bubbling on the sides (~20 minutes). Remove from heat, let cool and strain the oil, discard the basil and garlic. I then add 4 TBSPs of the strained oil to the tomato gravy and mix. THE BEST!!! Tomato gravy, no sugar, naturally sweet from the basil and wine and strong.
I add that sauce to any dish, mostly on pasta.
BTW, pasta is so easy make. Put 1¼ cups flour and two eggs in a food processor with 1 TBSP olive oil and pulse until you got a big ball of dough…You got pasta dough. Cut it and put it through a pasta maker. Boil it one minute and serve…