Has anyone been to Tommy’s in New Orleans? So I just went, and as a side dish to a main course they had this seemingly super simple red sauce, no meat, that I am now addicted to. I make a mean meat gravy thanks to my Noni, but I can’t get over this marinara. And I live on the west coast, so I can’t have it again anytime soon. Just wondering if anyone knows how to make it or something similar cause I’m jonesing.
Thanks!
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