Napoletana Sauce

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Napoletana Sauce

 

 

1 kg (2 1/4 lb) ripe tomatoes, peeled and chopped

1/2 cup olive oil

2 cloves garlic, chopped

2 onions, chopped

vinegar, to taste

sugar, to taste

salt

basil, optional

 

 

1. Take the core from the top of the tomatoes and make a small cross

with a sharp knife at their base. Plunge tomatoes into boiling water

and drain and run under cold water. Peel the tomatoes and then cut in

half. Squeeze out the seeds and roughly chop. For a better textured

sauce, place in a bowl and mash with a potato masher.

 

2. Place oil and garlic in a medium sized saucepan. Cook over low heat

until the garlic turns 'white' not brown.

 

3. Add onions and continue cooking for 30 minutess or until broken

down and " jam-like " .

 

4. Add tomatoes and season and simmer for 1 hour, or until mixture

thickens and the oil has separated from the sauce.

 

5. Taste the sauce and add a little sugar or vinegar, depending on how

sweet or tart the sauce is.

 

 

Serves 4.