Ricette Italiane (Italian Recipes)

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Sugo al Pomodoro Napolitana (Tomato Sauce Napolitana)

Recipe from: Marlene C
Servings: 4 to 6

Made with fresh plum tomatoes or your own homemade tomato purée this classic, simple sauce was the staple of the poor of Napoli. It is tomato puro and delicious in its simplicity of ingredients. Generous basil is a must for this version. It is the perfect basic sauce not only for spaghetti but pizza and lasagna as well. The method I use significantly reduces the acidity of a tomato sauce. See notes below. Multiply this recipe to make a large amount. It freezes well! I have adapted this recipe to reflect my philosophy on tomato purée!

2 pounds ripe plum tomatoes — or see Quicker method below
1 teaspoon fresh oregano, minced, or ¼ teaspoon dried
2 tablespoon fresh sweet basil, minced, or 1 teaspoon dry
1 medium onion, finely chopped
2 large garlic cloves, minced
2 tablespoon olive oil
about ½ teaspoon salt
several twists of black pepper

Use a deep enough pot as all thick sauces need sputter and splash room. Sauté the onion in the hot olive oil until glassy. Add the minced garlic and stir frequently for another minute or so. Add the tomato purée, the herbs and the seasoning. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally. The sauce should be nice and thick. Stir in a teaspoon more of olive oil, optional.

Quicker method:
Use 2 pounds tinned whole tomatoes or equivalent of a good tomato purée. Shorten cooking time to 20 to 30 minutes. Cook uncovered. Prepare the tomatoes and process as in Basic tomato Purée. If using tinned whole tomatoes, remove the seeds and drain the juice before processing.

Variations:
This sauce is a very versatile base for other great sauces. Try any of the following using the basic sauce recipe:

• Mushrooms and a little more garlic
• Cut up Italian sausage or sauteing chopped green pepper with the onions
• Cook the basic sauce with one or two dried chili peppers, increase the minced garlic and a tablespoon of capers per two servings
• a delicious, rosy variation — add cream toward the end of the cooking time, 5 minutes or so.
• For pizza, spread a ladle onto the pizza dough and sprinkle over more oregano and chili flakes if desired.
• For a meat sauce, add about two parts sauce to one part Ragu alla Bolognesa. You will have the version commonly known outside of Bologna as Bolognese Sauce. Add more oregano and basil as necessary to adjust taste.