New Orleans Red Gravy

By johnwhorfin

Ingredients

• 1/2 cup good quality extra-virgin olive oil
• 10-15 cloves garlic, sliced in half lengthwise (if you're from New Orleans, you'll say "toes" of garlic)
• 3 bay leaves
• 1 cup finely chopped onion
• 3 cups chicken stock or vegetable stock
• 3 cups canned tomato sauce
• 6 ounces tomato paste (one small can)
• 1-2 tablespoons minced fresh garlic
• 2 teaspoons salt
• 1-2 teaspoons cayenne pepper
• 1 tablespoon minced fresh sweet basil (or 1 teaspoon dried)
• 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon white pepper (freshly ground, if possible)

Details

Servings 1
Adapted from gumbopages.com

Preparation

Step 1

Place the olive oil, sliced garlic cloves,
and 2 of the bay leaves in a 2-quart saucepan. Brown garlic on both
sides over medium heat, about 2 to 3 minutes, stirring often. Remove
garlic from pan. Add the onions to the pan and sauté over
medium-low heat until onion edges start to brown (DON'T burn it!),
about 6 to 8 minutes, stirring frequently. You're caramelizing here,
not burning.

Add the tomato paste and stir to coat the
onions. Cook the tomato paste with the onions until the color deepens
slightly to a red mahogany color. Add the remaining bay leaf and all
other ingredients. Bring to a simmer; reduce heat if necessary to maintain
a very low simmer and cook for about one hour, stirring occasionally.
Remove the bay leaves before serving.