Napoli Sauce for Pizza, Pasta & Parmagiana.
October 16th 2007 02:43
It is a fresher and healthier alternative to a jar of store bought pasta sauce and here is how you make it.
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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Comment by katyzzz
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Well done, Glen