Best 3 Tomato Sauce Naples Style Recipes

NAPOLITANA SAUCE (NEAPOLITAN SAUCE)

Steps:

• Heat a large stainless steel pan or enamled dutch oven (with matching lid) over med/high heat. Add oil and onion. Sauté until lightly golden brown and soft, about 6-7 minutes.
• Add garlic and continue sautéing and additional minute.
• Add canned tomatoes along with juice to the onion pan. Break apart tomatoes using spatula until a chunky sauce is formed. Cook on med/high heat stirring consistantly until sauce reduces dramtically in size, about 15- 20 minutes. Note: It is important not to walk away from the pan at this stage as the sauce can burn if not consistently stirred.
• Once the sauce has reduced in size stir is salt, pepper and herbs and continue cooking for an additional minute. Stir in water and bring to a boil. Reduce heat to low, cover and simmer for approximately 1 hour, stirring occasionally. Once simmering is completed, process sauce with an immerssion blender. Note: The 1 hour simmering process will intensify flavors and help to reduce sauce to the perfect consistency for pasta. Processing with an immerssion blender is an optional step, however is highly recommended. If using sauce for homemade pizza, simmer for an addittional 30 minutes uncovered, stirring occasionally if sauce is not thick.

TOMATO SAUCE - NAPLES STYLE

Steps:

• Heat olive oil in a large stock pot and brown the bones and Italian sausage.
• Remove meat from the pot.
• Add the celery, carrot, and onion to the pot, and saute until the onion is soft and translucent.
• Add wine to vegetables, stirring and scraping up any bits that stick to the bottom of the pot, for about 3-4 minutes.
• Add tomatoes, breaking them up as you add them.
• Return meat/bones to the pot.
• Add boullion cubes.
• Simmer, stirring occasionally, for about 1/2 hour.
• Remove the meat, and pass the sauce and vegetables through a mill; (the cheap plastic ones work better than the more expensive ones).
• Return pureed sauce and meat to the pot.
• If you wish to add meatballs while sauce is simmering, you may do so.
• Simmer, stirring occasionally, for another hour or so.
• Add sauce to cooked pasta in this way: add a large spoonful of sauce to the pasta and stir, so it is barely colored.
• Add some grated parmesan, and stir again.
• Now spoon pasta into individual dishes, and add more sauce and the meat on the side.
• The cheese helps the sauce cling to the pasta.

HOMEMADE TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Prepare a large bowl of ice water.
• Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
• Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
• Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
• Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.