The most important step in making a good Napoli sauce is in selecting the right tomatoes. I am sure homegrown tomatoes are great for a Napoli sauce, but I have tried and get the best results by using canned Italian tomatoes. A wise Italian explained to me to only use canned tomatoes that contain only tomatoes and tomato juice. The theory goes that additional citric acid is only ever added because the tomatoes were not fully ripe when they were canned in order to preserve them. Whether or not this is true by following this tip I have ended up with the best-tasting Napoli sauce.
This is a general-purpose sauce that can be used with pasta dishes, pizza toping, etc… I generally make a big pot full and freeze it in 2-cup quantities so it is always on hand to make a quick pasta, etc…
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