Napoli Sauce
Recipe type: Source
  • Olive oil
  • ½ Onion (chopped up finely)
  • 1 tablespoon red capsicum (chopped up finely)
  • ½ tablespoon garlic (chopped up finely)
  • ½ tablespoon tomato paste
  • 2 400g tins of tomatoes (crushed)
  • 2 vegetable stock cubes
  • ½ tablespoon dried oregano
  • ½ teaspoon of dried basil
  • ½ teaspoon dried parsley
  • Pepper to season
  1. Cook the onion in the olive oil until golden, then add the capsicum and garlic.
  2. After the garlic becomes aromatic add the tomato paste and cook for 1 minute
  3. Add all remaining ingredients simmer for 45 minutes.
  4. Stir through ½ tablespoon of olive oil and cool then store.
The key to picking canned tomatoes is to choose the ones that only contain tomatoes and juice with no additional food acid or preservatives. The theory here (or old Italian wives tale) is that if the tomatoes are ripe when they are canned the additives are not needed.
Recipe by Taste Obsession at