Napoli sauce

Napoli sauce

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
olive oil, for cooking
1 small onion, peeled and diced
4 garlic, smashed
800g tinned whole tomatoes
5 large basil leaves
100ml olive oil
salt and freshly ground black pepper
sugar, optional

Method

  1. Heat a little olive oil in a saucepan over medium heat. Add the onion and garlic and cook until translucent and tender, about 5 minutes.
  2. Strain the tomatoes over a bowl, reserving the liquid. Squeeze the tomatoes to remove the seeds and add the pulp and all of the liquid to the pan, along with the basil. Cook for 30–40 minutes over low heat, or until the tomatoes break down.
  3. Remove from the heat and use a hand-held stick blender to blend until smooth. Add the oil, salt and pepper. It may need a pinch of sugar if the tomatoes are quite tart.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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