Comments on: Italian-American Sunday Gravy recipe

By: Tom Sabido

Tom Sabido — Tue, 19 Feb 2019 19:44:38 +0000

In reply to Paul Mags. Thanks! I will check out the link

Paul Mags — Tue, 19 Feb 2019 01:34:24 +0000

In reply to Bill. Ha! Being serious, I buy it when I can. Alas, living in Moab now, 'scrole is not always available.

Paul Mags — Tue, 19 Feb 2019 01:33:44 +0000

In reply to Tom Sabido.

Hey Tom, sauce dehydrates just like any fruit leather with a home dehydrator. I did this on the AT. I want to get another food dehydrator!
https://www.backpackingchef.com/tomato-sauce-leather.html

Bill — Tue, 19 Feb 2019 00:41:04 +0000

I hope that’s escarole in the greens dish 😉

Tom Sabido — Mon, 18 Feb 2019 19:13:39 +0000

Great post, as always. Is there a way to adapt your recipe so that the sauce can be dehydrated, vacuum sealed, and later rehydrated on the trail?

Paul Mags — Fri, 15 Feb 2019 05:45:47 +0000

In reply to MJH. As many ways to make gravy as there are Nonnas. :)

MJH — Fri, 15 Feb 2019 03:19:26 +0000

That doesn’t sound bad, but my grandma said that oregano was for posers. Not really, but she never put it in any sauce she made.

Paul Mags — Thu, 14 Feb 2019 23:27:16 +0000

In reply to Jonathan. Yep! How could I forget the crusty bread for the "scarpetta"! In my defense, I think of it as another utensil. :)

Jonathan — Thu, 14 Feb 2019 23:10:41 +0000

Perfect. Gotta love Sundays! Add a loaf of good como or something with a nice chewy crust…