Napoletana pasta sauce

There are so many recipes out there for Napoletana pasta sauce but this is how I do it. I use it for parmigianas and pasta sauce.

INGREDIENTS

-       1/3 cup (80ml) olive oil

-       1 medium brown onion (150g), chopped finely

-       3 cloves garlic, crushed

-       20 lge basil leaves chopped

-       1 teaspoon sea salt

-       1 tbsp tomato paste

-       1kg ripe tomatoes, chopped coarsely

METHOD

1.       Put the ontion and garlic in a small food processor to chop (or hand chop if you prefer)

2.       Sautee the onion and garlic in the olive oil till brown

3.        Add tomatos

4.       Add half the basil and salt

5.       Add paste

6.       bring to the boil then reduce heat. Simmer, uncovered, stirring occasionally, about 45 minutes or until sauce thickens.

7.       Stir in a little oil and remaining basil

8.       simmer, uncovered, 5 minutes.

Makes 4 cups.

NOTE: the sauce will keep, covered, under refrigeration for up to three days. Freeze sauce in sealed containers for up to three months.