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Raw Fish - October 2007

Napoli Sauce for Pizza, Pasta & Parmagiana.

October 16th 2007 02:43

Napoli sauce is suitable for use in many Vegetarian and Italian dishes including pizzas and pastas. It can also be used as a base for lasagna and bolognaise, or make delicious chicken, veal or eggplant Parmagianas
It is a fresher and healthier alternative to a jar of store bought pasta sauce and here is how you make it.

Ingredients
30ml Vegetable Oil
1 Brown Onion
2 Cloves Garlic
100ml White Wine
375g Tin of peeled crushed tomatoes
50g Tomato Paste
20g Mixed Herbs (or a large handful of fresh herbs)
1 Bay leaf
Salt and Pepper

Method
Fry onions and garlic in oil until onion becomes translucent.

Add white wine.
Add tomato.
Add tomato paste and allow to simmer.

Add herbs and bay leaf.
Add salt and pepper and allow to simmer.

Simmer for at least 15 minutes.
Napoli sauce can be used immediately or may be refrigerated for up to five days. This recipe yields approximately 500ml.

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Posted By: GlenB - Category: Recipes

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Comments

1 Comments. [ Add A Comment ]

Comment by katyzzz

October 16th 2007 05:21

Photography Tips
Health Focus
MS Paint Art

Nothing like a fresh sauce, tasty and easy to do.

Well done, Glen

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