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Neapolitan sauce to my taste

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Variation of the exquisite Neapolitan sauce, with low fat substitutes.


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


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.


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


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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Megan Pantoja
25/07/2020 06:22:50
Me encantó 😍😍

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