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| Home -> [Pastas & Noodles, Sauces & Dressings, Tomatoes] -> [Neapolitan tomato sauce Recipe] |
Neapolitan tomato sauce
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| Artist: |
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Yield: |
4 |
| Categories: |
Pastas & Noodles, Sauces & Dressings, Tomatoes |
Rating: |
0 |
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Ingredients:
| 1
| med | Red onion | | 8
| tbsp | Olive oil | | 1 1/2
| lbs | Italian canned tomatoes | | | Salt | | | Freshly ground black pepper | | 10
| large | Fresh basil leaves |
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Procedures:
| 1 | Recipe by: bugialli on pasta cut the onion into quarters. | | 2 | Place the olive oil in a medium sized, flameproof casserole over medium heat; when the oil is warm, add the onion and saute until the outer layers are translucent, about 5 minutes. | | 3 | Add the tomatoes to the casserole and cook for 25 minutes, seasoning to taste with salt and pepper. | | 4 | Remove and discard the onion, then pass the contents through a food mill, using the disc with the smallest holes, into a second flameproof casserole. | | 5 | Place the second casserole over low heat and reduce sauce for 10 minutes. | | 6 | as the pasta cooks tear the basil leaves into thirds and add them to the sauce. |
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