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With respect to the sheer scope of its versatility, no sauce compares to the classic Napolitana. It is the quintessential Italian tomato sauce and can be used with a range of pasta dishes, including Lasange, chilli and Bolognese or to top it on your favourite Pizza or Focaccia.

JAN | Jan Hendrik van der Westhuizen | NAPOLITANA SAUCE


TIME: 1 hr 30 mins | SERVES: 6


15 ml olive oil

2 small brown onions, peeled and finely chopped

3 garlic cloves, crushed

2 springs of fresh oregano

1 dried bay leaf

1,5 kg ripe tomatoes, core removed, roughly chopped

15 g fresh basil leaves

salt and freshly ground black pepper

JAN | Jan Hendrik van der Westhuizen | NAPOLITANA SAUCE

Heat the olive oil in large saucepan.

Add onions and cook until soft and translucent.

Add the garlic, oregano and bay leaf. Fry till garlic has softened.

Add the tomatoes and let the sauce simmer uncovered for 1 hour till thickened.

Add the basil and season with salt and pepper.

Those tomatoes: If you’d like your tomatoes to ripen quicker to get your sauce going, store them with a yellow banana for a couple of days in a paper bag at room temperature.
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