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September 26, 2017

Napoletana and Pesto sauce

Posted on March 10, 2008 by in sauces

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Pasta with just a plain Napoletana Sauce and Parmesan is one of my family’s all time favorites and I have received numerous compliments on my version of this popular sauce. So this morning, my sister brought me some tomatoes with the instruction: “make me some sauce, please.” I decided to just go crazy and make a few liters of the stuff.
I found many recipes on Google and they are all more or less the same. Where I differ though is that this is not a 30min recipe, because in my opinion the sauce must “slow-cook” and reduce to a lovely concentrated, red sauce. I have posted a Napoletana sauce, I know, but this is a huge recipe. Bottle in sterilized jars and store for a lazy night or share with friends…….

Napoletana


1kg ripe tomatoes, peeled and chopped(if you have – I used tinned, peeled whole tomatoes)
1/2 bottle white wine
½ cup olive oil
4 onions, chopped
4 cloves garlic, chopped
vinegar, to taste
sugar, to taste
salt
Fresh herbs, such as oregano, basil and rosemary.

Fry onion and garlic in olive oil until it is translucent . Add all other ingredients and cook until sauce is thick and full of flavor.

While I was on a roll, I made some pesto with the last of the season’s basil.

But now I am tired and I am “Stepping out” …..See ya.

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5 Responses to “Napoletana and Pesto sauce”

  1. Jessy and her dog Winnie 11 March 2008 at 4:11 am #

    Looks great! Nice contrast of colors.

  2. Emiline 11 March 2008 at 10:29 am #

    I’ll bet you’re tired! That’s a lot of work, but I’m sure it was worth it. I love homemade sauce. It makes such a difference, I think. I wish I could taste yours.

  3. Nina's Kitchen (Nina Timm) 11 March 2008 at 10:39 am #

    emiline – thx for stopping by. Come on over…..

  4. Rose&Thorn 11 March 2008 at 1:01 pm #

    What beautiful colours.

  5. african vanielje 18 March 2008 at 2:32 pm #

    Nina I know this is an Italian recipe, but the picture is amazing and full of vibrant African colour


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