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Puttanesca Sauce (Staten Island Gravy)

Chin Bawambi
5 from 1 vote
Prep Time 15 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Italian

Equipment

  • Crock-pot

Ingredients
  

  • 1 28 oz can crushed tomatoes with basil
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon powdered or minced garlic
  • 1 14 oz can diced tomatoes with basil, garlic, oregano
  • 1 heaping Tablespoon capers
  • 1/4 cup sliced Kalamata olives
  • 1 2 oz can anchovy fillets in olive oil
  • 2 Tablespoons olive oil
  • 1 teaspoon Montreal steak seasoning (or to taste)

Instructions
 

  • Turn crock-pot on high.
  • Place crushed tomatoes, sea salt, oregano, and garlic in crock-pot.
  • Drain diced tomatoes and add to crock-pot.
  • Drain and mince capers, add to crock-pot, and blend.
  • Finely chop olive slices, add to crock-pot, and blend.
  • Pour olive oil from the anchovy can, plus the two Tablespoons of olive oil, into the crock-pot, keeping the anchovies in reserve.
  • Finely chop anchovies and add to crock-pot, blending in.
  • Add Montreal steak seasoning.
  • Stir all ingredients thoroughly.
  • Cook on high for 30 minutes, stir and drop temperature to low.
  • Cook an additional 45 minutes, stir again and check for flavor. If needed, add more steak seasoning to taste.
  • Cook for an additional hour.
  • Serve while hot or let cool for a bit and refrigerate up to a week in glass jars.
  • Serve with pasta, poultry, veggies, or meats.

Notes

Yields 48 ounces. We pour the sauce into Ball/Mason jars and refrigerate up to a week if not serving it right away.
Keyword Sauce