Napolitana Sauce

[judydawn]

Recipe based on this recipe from recipelover.com.au.

80mls olive oil (or as much as you feel comfortable with, I reduced it from 150mls)
1 large brown onion, roughly chopped
4 cloves garlic, peeled
1 stick of celery, tops included if you have any, roughly chopped
1/4 bunch of continental parsley
3 x 400g crushed tomatoes (I used 2 cans of whole tomatoes and 1 can of crushed)
2 fresh tomatoes, roughly chopped
1 tblspn salt
1 teaspn black pepper
1/4 bunch basil, leaves only

Heat the oil in the TM bowl for 3 mins/varoma temp/speed 1.
Add the onion, garlic, celery, salt and parsley.
Chop 4 sec/speed 8.
Saute 10 mins/100^o/speed 2.
Add tinned & fresh tomatoes and cook 20 mins/100^o/speed 2. Reset timer & cook for 30 mins/varoma temp/MC off and steaming basket over the hole/speed 2. Add the basil during the last minute of cooking.
Puree or leave as is.  I pureed for 10 sec/speed 7 but it will depend on what I am using it for as to whether I puree or not next time. Adjust seasoning to suit.

[Cornish Cream]

Thanks Judy.

[fundj&e]

A little tip jd add oil, onion, garlic, and the salt together, the salt will release the juices of the onion and garlic

Why I do this
Adds more flavor to the sauce
The onion, garlic will not burn or be bitter
Use less oil

How do I know the sauce it ready
Some how the oil will start to separate from the sauce 
Can take up too 2 hours. I will cook it the TM for 1 hour, then on the stove until I am happy with the look of it
ciao

[judydawn]

Sorry fundj, just noticed your comments re the salt.  Thanks for that hint, will do so in future. The original recipe had 150mls olive oil and I reduced it to 80mls - would you go even lower than that?  I was happy with the sauce.

[fundj&e]

actually JD sometimes I do not use any oil just a little water

Then I just add to sauce when it cools down or drizzle over pasta dish olio crudo (raw oil) healthier this way
If using sauce for veal Parmigiana etc ,I do not use any

Ciao

[Kimby83]

Just making this for the first time and noticed you didn't mention when to add the basil.. the source recipe says just at the end so will give it a try. Going to make chicken parmigiana with this tonight - smells amazing at the moment!! thanks for the recipe!

[fundj&e]

i add my  basil at the end and a touch of evo

[Kimby83]

think i'll try it without the evoo at the beginning next time and give it a go at the end - but it was beautiful for a first try how much do you put in fundj?

[Halex]

Sounds good JD & Uni.

I have no olive oil left. Shall I just use a little water with the onion garlic & salt?

H

[fundj&e]

you can add the oil later depending what u will use ii for

[Halex]

Thanks, giving  it a go now. Just made gnochhi with ricotta & spinach.

H

Tastes good.

Whats the difference between this and a Passata sauce?

[cookie1]

I often make this and freeze the leftovers. It's very useful.

[Mama Fergie]

I make this too and love it.
I make some batches with the basil and some without .

[Amy :-)]

I made this sauce tonight to serve over Mich's Meatless Balls

I cooked for 30 minutes in the thermie and then let the sauce simmer on the stove until the balls were ready. Then I returned the sauce to thermie to puree. I still have half left which I have frozen for future balls

I took Uni's advice and didn't add oil

[cookie1]

I am just making another batch of this. It will last us 3-4 weeks for our pizzas. Yummy.