Neapolitan sauce, also called Napoli sauce or Napoletana sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta.
The sauce is a mainstay of Southern Italy as meat was traditionally scarce, with Bolognese sauce being attributed to Northern Italy. This sauce is also widely used in Italian-American cuisine, which has diverged from its Old World origins.
So if you ever find yourself with a glut of tomatoes, this sauce would be the ideal dish to use up all your ripe tomatoes.
2 kg ripe tomatoes peeled and chopped
1 Large carrot peeled and finely grated
2 Large onions finely chopped
1 Tbsp fresh Origanum ( dried is acceptable)
1 Tbsp dried Marjoram
1 Tbsp Mixed dried herbs
1 Tbsp ground cinnamon
2 Tbsp Hot sauce ( Tabasco style)
¼ cup grated Parmesan
- Start by washing your tomatoes under fresh water to remove any grit or soil.
- Cut a cross section into the top of the tomato being careful not to cut too deep.
- Cover the tomatoes in boiling water for 5 mins to allow skin to loosen from the flesh and than peel your tomatoes by pulling the skin back where the corners that have been cut pull back.
- Chop your tomatoes roughly and also give your onions a rough chop.
- Also peel and finely grate your carrot. Once your veggies are chopped and prepared measure out all your spices first ( To avoid frustration of running back and forth 🙂 and heat up 2 Tbsp of oil in a large sauce pot. Begin by frying your onions until they are translucent and their raw onion smell is gone.
- Add your chopped tomatoes and cook on a medium to low heat covered for about 15 mins until the tomatoes start to break down, when this happens you can add your grated carrot. Cook covered for a further 20-30mins.
- At this point your tomatoes should have broken down completely, when you can see that they are, remove the lid and allow the water content to cook out and the sauce to thicken, this may take further 20-30mins.
- At this point you may add all your herbs and spices and the parmesan cheese. You must now also season with sugar,salt and pepper to your taste. Continue to cook until the sauce is thick and rich. Your Napolitana sauce is ready and is perfect to be enjoyed on fresh pasta or as a pizza base.