Napoletana Sauce

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Napoletana Sauce

 

 

1.5 kg (3 1/3 lb) very ripe tomatoes

2 tablespoons (8 tsp) olive oil

1 brown (yellow) onion, finely chopped

3 garlic cloves, finely chopped

1 tablespoon tomato paste

1 teaspoon white sugar

2 bay leaves

grated vegan parmesan cheese, to serve

 

 

1. Place tomatoes in a heatproof bowl. Cover with boiling water. Stand

for 30 seconds. Refresh in cold water. Drain and peel. Halve, deseed

and roughly chop flesh.

 

2. Heat oil in a large saucepan over medium heat. Add onion and

garlic. Cook, stirring, for 5 minutes. Stir in tomatoes, tomato paste,

sugar and bay leaves. Cover. Bring to the boil.

 

3. Reduce heat to low. Partially cover. Cook, stirring occasionally,

for 1 hour or until sauce thickens. Season with salt and pepper.

Remove bay leaves. Toss with pasta. Serve with parmesan.

 

 

Serves 4.