I'll have to check the ingredients. I usually buy Fiamma crushed, if I can find them, in a gallon can. I make 5 litres at a time. Tons of vegetables. Eggplant, zucchini, celery, cherry tomatoes, mushrooms, fresh holy basil, organic oregano, bay leaves. Fry red onions & garlic, then add in spices and veg last cut to your preferred size, hard to softer. They'll cook down in the sauce. Although I haven't found any extra vigins recently, that's the olive oil I use in my gravy. I'm a vegetable so I add tinned chickpeas for protein. Is calling it "gravy" a Jersey thing. Good tips on here. Gotta try those tinned cherry tomatoes and even Aro sauce, depending on no sugar, no MSG, no preservatives. BTW, if you're after real NY pizza, Chef Bing, Ruam Rudee Soi 2.
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