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Napoletana
Sauce
(Salsa di Pomodoro alla
Napoletana)
Ingredients:
2 tablespoons
olive oil.
1 brown onion,
finely chopped.
4 cloves of
garlic, crushed.
1/4 cup of
loosely packed fresh basil leaves.
2 tablespoons
of tomato paste.
1.5kg ripe
tomatoes, coarsely chopped.
1 teaspoon
sugar.
Salt & pepper.
Method:
-
Make a cross
at the top of each tomato, place in a heat
proof bowl & pour over boiling water. Stand
for 30 seconds & then plunge into cold
water. Drain the water & peel the skin off.
Roughly chop the peeled tomatoes.
-
Heat half the
oil in a large saucepan & cook the onion,
garlic until soft.
-
Add the basil,
tomato paste, tomatoes & sugar. Bring to
boil.
-
Reduce heat,
partially cover & simmer for 1 hour, until
sauce thickens.
-
Serve over
pasta. Top with parmesan cheese.
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