Napoletana sauce
Napoletana sauce is a simple Italian tomato sauce made with ripe tomatoes, olive oil, onions, garlic, and a touch of sugar for balance. This sauce is versatile and enhances a variety of dishes like pasta and pizza.
Cook time 65 min
Prep time 15 min
Ingredients:
6 tomatoes2 tbsp olive oil
1 onion
2 garlic cloves
1 tbsp tomato puree
1 tsp sugar
2 bay leafs
Napoletana sauce is a classic Italian sauce known for its simplicity and rich flavor. Made with ripe tomatoes, olive oil, onions, garlic, and a hint of sweetness from sugar, this sauce forms the base for many traditional Italian dishes. Whether you’re serving it over spaghetti, using it as a pizza sauce, or incorporating it into your favorite recipes, this Napoletana sauce will elevate your culinary creations.
Instructions:
- Peel and finely chop the onion.
- Peel and mince the garlic cloves.
- If desired, peel, de-seed, and chop the tomatoes for a smoother sauce, or leave them as they are for a chunkier texture.
- In a large saucepan over medium heat, add the olive oil and allow it to warm up for about 1 minute.
- Add the chopped onion to the saucepan and sauté until it becomes translucent, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Stir in the chopped tomatoes, allowing them to release their juices and combine with the onion and garlic mixture. Cook for about 10 minutes, stirring occasionally.
- Mix in the tomato puree and sugar. Stir well to dissolve the puree and evenly distribute the sugar.
- Add the bay leaves to the saucepan.
- Reduce the heat to low and let the sauce simmer uncovered for 20-30 minutes, stirring occasionally, until it thickens to your desired consistency.
- Taste and adjust seasoning if needed. You can add salt or pepper if desired, although the recipe does not call for it.
- Once the sauce has reached the desired thickness, remove the bay leaves.
- Your Napoletana sauce is now ready to be served! It can be used immediately with pasta, as a base for other dishes, or stored in the refrigerator for later use.
With these straightforward steps and quality ingredients, you’ll have a Napoletana sauce that’s bursting with authentic Italian flavors. This versatile sauce can be stored for later use, making it an excellent addition to your weekly meal prep.
Napoletana sauce FAQ:
After adding the tomato puree and sugar, let the sauce simmer uncovered for 20-30 minutes. This allows it to thicken and develop its flavors. Stir occasionally to prevent sticking.
Store any leftover Napoletana sauce in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage, typically up to 3 months.
Yes, you can substitute fresh tomatoes with canned tomatoes. Use about 1 can (14-15 ounces) of whole or crushed tomatoes for this recipe. Adjust the cooking time as needed since canned tomatoes require less time to cook down.
A medium to large saucepan is recommended, approximately 3-4 quarts in size. This size allows enough space for the ingredients to cook evenly and minimizes splatter.
The sauce is done when it has thickened to your desired consistency and the flavors are well combined. Taste it and adjust seasoning if necessary; the texture should be smooth with a rich color.
Cooking Tips:
- For a smoother sauce, you can blend the tomatoes before cooking or use an immersion blender once the sauce is cooked.
- Using fresh, ripe tomatoes will enhance the flavor of your sauce significantly.
- If you prefer a thicker sauce, let it simmer uncovered for a longer period to allow more liquid to evaporate.
- Add a pinch of salt and pepper to taste, adjusting the seasoning based on your personal preference.
- Consider adding a splash of red wine or a tablespoon of balsamic vinegar for an extra depth of flavor.
- You can store the sauce in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
Nutrition Facts
6 ServingsCalories 40kcal
Protein 1.47g
Carbohydrates 9g
Fiber 2.14g
Sugar 6g
Fat 4.79g
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