Napoli Sauce

#1 (**permalink**) 20-10-2003, 03:14 AM

On Mon, 29 Sep 2003 09:02:34 +1000, wrote:

Bulk Napoli Sauce

Basic units:

1 can (about 400g or 14 oz) peeled tomatoes,
or fresh equivalent.
1 medium onion, chopped
¼ cup tomato paste (optional)
1 clove of garlic, minced
olive oil
1 teaspoon of dried basil or a few chopped leaves.
cracked black pepper to taste
salt to taste

Sweat the chopped onion in a large pot over medium heat until
translucent but not brown. Use a little olive oil to prevent sticking
to the pot.
Add the minced garlic and cook until also translucent.
Chop the tomatoes and add to the pot. For large quantities drain the
liquid into the onion mix and use a processor for the solids in
batches.
Add the basil and bring to a slow covered simmer.
Allow to simmer as long as possible, but at least an hour, until the
tomato breaks down and the onion seems to almost disappear.
Check and stir occasionally to prevent sticking; add a little water if
the mixture gets too thick.
When the sauce is cooked it should be thickish but still liquid and
pourable. Adjust seasoning near the end.
For a richer, thicker sauce add the tomato paste towards the finish
and cook while stirring until it is cooked in. If you add it too early
you will need to watch more closely for sticking.

For bulk cooking I just multiply; usually I cook about six cans worth.
How much you cook depends on the size of your saucepan/cooker and
storage/freezing facilities.

As you increase the quantity you may need to adjust the onion, garlic
and basil quantities down a little in proportion.

Bon Appetit

Cheers Alan, T2, Oz

Hullo Again

I'm posting a few recipes using this sauce after this.
I don't pretend to be the world's greatest cook, but I have tried to
develop meals and snacks that can be prepared reasonably easily, often
in advance, and still be low saturated fat and low carb.

Comments and advice are welcome.
I don't live on tomato, basil and cheese (although I could :-),
this is just a part of the menu.

Any measurements are imprecise, my own measurements tend to be
handfuls, bunches, slurps and smidgins.

Bon Appetit

Cheers Alan, T2, Oz
--
Everything in Moderation - Except Laughter.

Thread Tools	Search this Thread
Show Printable Version Email this Page	Search this Thread: Advanced Search
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Dipping Sauce (3) Collection	Lucky	Recipes (moderated)	0	28-06-2004 08:40 PM
Coney Island Hot Dog Sauce (7) Collection	Lindatn	Recipes (moderated)	0	26-06-2004 01:37 PM
Hoisin Sauce (2) Collection	MacLeod, Kathleen	Recipes (moderated)	0	17-04-2004 02:54 PM
Dipping Sauces (11) Collection	luckytrim	Recipes (moderated)	0	06-01-2004 01:38 PM
Barbecue Wieners & Sauce ala Nita For Crock Pot	SSMNITA@aol.com	Recipes (moderated)	0	19-10-2003 03:34 AM