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Napoletana Sauce

November 28, 2010 6 Comments

I thought it would be a good idea to create an individual post for this sauce, as it is the base of so many Italian dishes. It is beautiful and simple, one of my principles of cooking… simple flavors. You can literally use this sauce in so many ways. Some examples are in a Parmigiana or make some home made gnocchi (recipe coming soon) and dress them with it. Just divine.

Ingredients:

  • Extra virgin olive oil
  • 1 medium onion diced
  • 2 kg diced Roma tomatoes (*please see note)
  • Hand full of fresh Basil
  • Salt and pepper

How to:

  1. Heat oil in a saucepan and add diced onion and cook until translucent.
  2. Add diced tomatoes, basil and season (salt and pepper) to taste. Simmer 20 – 30 mins. You will know when it is ready because the oil will separate from the sauce and glistening at the top of the sauce.

Buon Appetito.

* I prefer Roma tomatoes because they contain less liquid than the Truss tomatoes for example. The more liquid the tomato produces, the more you have to reduce the sauce while cooking and I never like to cook my tomatoes for too long so its best not to be in this situation.

Tags: , , Napoletana, Sauces
  • msihua

    This looks so simple to make!!! I usually add a ton of herbs into my pasta sauces (never keeping it simple).. I should learn!!!

  • Anonymous

    Yes REALLY easy and simple! :) Thanks for stopping by.

  • Kibomeg

    Do you peel your tomatoes or leave the skin on??

  • Anonymous

    @ Kibomeg: I don’t always peel them. I find the sauce ends up having a little more flavor if I leave the peel, however I do sometimes peel them if I am having guests over, in case the peel annoys people.

    If you dice the tomatoes really fine I find the peel is not much of a problem anyway. Its up to the individual. Either, or :)

  • Kate xx

    Hi! I always slow roast my romas before I make my sauce. I just pop them into the oven when I am baking other things, such as my zucchini and eggplant for my mousaka, so as not to waste energy. Also, I’ve been using baby roma a lot lately. They are really sweet and good for time poor cooks as there is no chopping required! I just pop a pile of washed baby romas in an ovenproof dish with some olive oil and salt and pepper. They also make the kitchen smell amazing!

    • Foodie Goddess

      Nice one Kate! Maybe next time you are in Melb you’ll have to cook me dinner :) xxx

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