New Orleans Italian Red Gravy
 
Ingredients 

2 28-ounce cans whole peeled tomatoes - crushed
6 ounces tomato paste
1/2 cup extra-virgin olive oil 
2 cups chicken stock
2 tablespoons chopped fresh basil 
2 tablespoons chopped fresh oregano 
2 bay leaves 
1 onion, diced
3 garlic cloves 
Pinch red pepper flakes 
Pinch sugar 
Salt and pepper to taste 

Directions 

Heat olive oil in a saucepan over medium heat. 
Saute garlic, red pepper flakes and herbs for 2 minutes, 
until the garlic is golden. Add onion; cook for 5 minutes,
until onions are translucent. Add the tomato paste and
cook for 5 minutes.
Add the crushed canned tomatoes to the pot, along 
with chicken stock. Add a pinch of sugar; season with 
salt and pepper. 
Let simmer for about one hour.
Remove bay leaves before serving.
 
Yield:  6 servings