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Recipe

Neapolitan sauce to my taste

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Variation of the exquisite Neapolitan sauce, with low fat substitutes.
Learn more about Katherine Aguirre

Ingredients

7 portions
  • 2 kilos tomtato, well mature
  • 1 tablespoon sugar, or 1/4 teaspoon of sugar substitute to remove the acidity of the tomato
  • salt, and pepper to taste
  • 1/2 onions, in brunoise (small squares)
  • 1/2 tablespoons canola oil
  • 4 cloves garlic, Crushed
  • ground oregano
  • fresh basil leaves, chopped to taste

Preparation

Make a cross cut on the tip of each tomato.
In a pot with boiling water, place the tomatoes until the skin begins to peel.
Remove from water and let cool.
Peel and chop in quarters and extract the seeds.
Chop in brunoise (small squares).
Bring to a pot and simmer the already chopped tomatoes without a lid.
Cooking time: 45 minutes. For every kilo of tomato. The time starts from the first boil of the tomatoes, add water if necessary so that the sauce does not dry and the tomato completely melts. Note: At this point you get a tomato sauce that can be frozen and serves as a base for other sauces such as bolognese, Neapolitan, putanesca and marinera, among others.
In a large enough pot pour the oil.
Brown the garlic without burning.
Pour the onion and sauté.
Add the tomato sauce and let boil.
If you want to add the oregano and basil at this time or at the end of the cooking of the onion.
Pour the sugar or sugar substitute.
Correct the salt.
Add the pepper to taste.

PRESENTATION

Serve on pasta, milanesas, as dip for nachos or base for pizzas among others.

TIPS

Note: I personally liquefy the still hot sauce, pack it in the fridge or freeze a part so it lasts even longer.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Megan Pantoja
25/07/2020 06:22:50
Me encantó 😍😍

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