{"id":25041,"date":"2019-02-18T03:48:59","date_gmt":"2019-02-18T08:48:59","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=25041"},"modified":"2019-11-26T19:14:23","modified_gmt":"2019-11-27T00:14:23","slug":"tomato-gravy-with-onion-butter","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2019\/02\/18\/tomato-gravy-with-onion-butter\/","title":{"rendered":"Tomato Gravy with Onion &#038; Butter"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"640\" height=\"144\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" class=\"wp-image-6237\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"640\" height=\"480\" data-attachment-id=\"25042\" data-permalink=\"https:\/\/willceau.com\/news\/2019\/02\/18\/tomato-gravy-with-onion-butter\/gravy-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Gravy.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Gravy\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Gravy.jpg?fit=640%2C480&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Gravy.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" class=\"wp-image-25042\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Gravy.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Gravy.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p>This recipe originated with Marcella Hazan, I&#8217;ve been reading about it on various food blogs for years. All you need are three ingredients, a can of San Marzano tomatoes, an onion, and butter to make an amazing gravy. Simmer time is 45 minutes, so it&#8217;s relatively quick to put together. So good, and yet so simple!  <\/p>\n\n\n\n<!--more-->\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"640\" height=\"480\" data-attachment-id=\"25044\" data-permalink=\"https:\/\/willceau.com\/news\/2019\/02\/18\/tomato-gravy-with-onion-butter\/gravypenne-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/GravyPenne-1.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"GravyPenne\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/GravyPenne-1.jpg?fit=640%2C480&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/GravyPenne-1.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" class=\"wp-image-25044\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/GravyPenne-1.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/GravyPenne-1.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li>28 oz. can San Marzano tomatoes<\/li><li>5 tablespoons butter<\/li><li>1 medium onion, peeled and sliced in half<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Pour tomatoes and their juices into a medium sized sauce pan, add butter and onion.<\/li><li>Bring to a simmer over medium heat, then turn heat to low for 45 minutes. Stir occasionally, crushing the tomatoes on the side of the pan with a wooden spoon.<\/li><li>Remove from heat and discard the onion as you prepare your pasta.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This recipe originated with Marcella Hazan, I&#8217;ve been reading about it on various food blogs for years. All you need are three ingredients, a can of San Marzano tomatoes, an onion, and butter to make an amazing gravy. Simmer time &hellip; <a href=\"https:\/\/willceau.com\/news\/2019\/02\/18\/tomato-gravy-with-onion-butter\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":25042,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[3118,2769,2294],"class_list":["post-25041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lovin-from-the-oven","tag-gravy","tag-pasta","tag-what-to-make-for-dinner"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/Gravy.jpg?fit=640%2C480&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-6vT","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":11203,"url":"https:\/\/willceau.com\/news\/2013\/01\/08\/tomato-basil-soup\/","url_meta":{"origin":25041,"position":0},"title":"Tomato Basil Soup","author":"Tina Garceau","date":"January 8, 2013","format":false,"excerpt":"January is here, it's cold, and I've really been in the mood for some soup. This is not just any tomato soup,\u00a0this is the Cadillac of tomato soups! Paired with a grilled cheese sandwich, it's comfort food at it's finest. I've had good results with La Valle and Cento San\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/TomatoBasilSoup.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/TomatoBasilSoup.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/TomatoBasilSoup.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24822,"url":"https:\/\/willceau.com\/news\/2018\/12\/26\/its-all-gravy\/","url_meta":{"origin":25041,"position":1},"title":"It&#8217;s All Gravy!","author":"Tina Garceau","date":"December 26, 2018","format":false,"excerpt":"Making gravy for your turkey dinner is simple and a thousand times better than what you can buy in a jar. Using the neck, a part that most people discard - adds flavor to the stock, along with vegetables that you probably already have on hand, such as carrots, celery,\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/12\/Gravy.jpg?fit=500%2C667&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":17374,"url":"https:\/\/willceau.com\/news\/2014\/10\/13\/basil-fettuccine-with-crab\/","url_meta":{"origin":25041,"position":2},"title":"Basil Fettuccine with Crab","author":"Tina Garceau","date":"October 13, 2014","format":false,"excerpt":"I made more basil fettuccine\u00a0last week and stashed\u00a0it in the freezer for the weekend. Then all I had to do was figure out what\u00a0I was going to do with it. I\u00a0decided on\u00a0a quick San Marzano tomato and crab sauce. San Marzano tomatoes have a thicker flesh, fewer seeds, and are\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":21926,"url":"https:\/\/willceau.com\/news\/2017\/03\/27\/a-french-girl-makes-manicotti\/","url_meta":{"origin":25041,"position":3},"title":"A French Girl Makes Manicotti","author":"Tina Garceau","date":"March 27, 2017","format":false,"excerpt":"A week before Christmas, our neighbor Arlene gifts us with these magnificent oblong pillows stuffed with cheese, and individually rolled up in wax paper. 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Creamy polenta paired with meaty eggplant topped with a spicy tomato gravy and mozzarella - it's good stuff! Any leftover eggplant can be layered in a small baking dish with gravy* and mozzarella. Leftover polenta can be reheated\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/01\/EggplantPolenta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/01\/EggplantPolenta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/01\/EggplantPolenta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22812,"url":"https:\/\/willceau.com\/news\/2017\/11\/06\/pot-roast-with-mushroom-gravy\/","url_meta":{"origin":25041,"position":5},"title":"Pot Roast with Mushroom Gravy","author":"Tina Garceau","date":"November 6, 2017","format":false,"excerpt":"My mom used to make this - comfort food at it's best, and so easy! Take a bottom round roast, place it on a sheet of foil, top with cream of mushroom soup and onion soup mix, seal up the foil and throw it in the oven. Leftovers make great\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/11\/Roast.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/11\/Roast.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/11\/Roast.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/25041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=25041"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/25041\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media\/25042"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=25041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=25041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=25041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}