Napolitana Sauce
A tomato based Napolitana sauce is made with just a very few simple ingredients - garlic, tomatoes, basil, extra virgin olive oil and salt and pepper.
Equipment
- Chef Knife
- Saucepan
- Spatula
- Food Mill
Ingredients
- 3 tbsp extra virgin olive oil
- 3 garlic cloves finely chopped
- 800 grams tinned chopped tomatoes (use an Italian brand if possible)
- 10 basil leaves roughly chopped or torn
- salt to taste
- ground black pepper to taste
Instructions
- Heat oil in saucepan over medium heat and add the garlic for 1 minute or until fragrant.
- Add the tomatoes, stir well and bring to a gentle simmer.
- Reduce heat and simmer for 20-25 minutes.
- Pass the tomato sauce through a food mill for a nice smooth texture, then return to the pan.
- Season with salt and pepper and add basil, cook for one more minute.
Notes
- For a more rustic texture, you can omit step 4.
- Don't blend the sauce as it will turn an orange/ pink colour.
- The sauce will stay fresh in the fridge for up to 3 days, and also freezes very well.