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Very similar to my mothers recipe. She cooked a couple of pounds of marrow ones for a few hours first in place of beef broth and she used a spoon of white sugar to cut the acidity of the tomatoes. But since this all goes back to the depression, WW II and after I can also say that during good times she would include more meat; Italian sausage and sometimes pork or beef. I loved the meatier version of her “tomato gravy”.