Sauce - Napoli
Preparation time:
Recipe highlights Serves: 6
- Suitable to freeze
- Store in freezer (under -18°C)
- Dairy free
- Gluten free
- Egg free
- Nut free
- Vegetarian
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Ingredients
- 1 onion, diced
3 cloves garlic, sliced
1 1/2 tablespoons olive oil
3 kg roma tomatoes, ripe, diced
1 handful basil leaves, stalks removed, washed, dried and chopped
Cooking method
-
1. Cook onions and garlic over low heat in olive oil.
2. Add tomatoes, cover and simmer for approximately 2 hours. (stir from time to time and if the tomatoes are catching, add a little more water and lower the heat).
3. Blendin a food processor. Pass through a sieve.
4. Add chopped basil to sauce and simmer 5 to 10 minutes until the flavours infuse.
Notes: Make this sauce when tomatoes are at their peak in flavour and at their cheapest. The long slow cooking develops the flavour almost magically. This sauce will freeze very well for later use.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 522.55g | 100.00g |
| Energy (kJ) | 515.03kJ | 98.56kJ |
| Protein (g) | 5.36g | 1.03g |
| Total fat (g) | 5.12g | 0.98g |
| - Saturated fat (g) | 0.65g | 0.12g |
| - Polyunsaturated fat (g) | 0.44g | 0.08g |
| - Monounsaturated fat (g) | 3.30g | 0.63g |
| Cholesterol (mg) | 0.00mg | 0.00mg |
| Carbohydrate-available (g) | 10.60g | 2.03g |
| CarbohydrateSE (g) | 10.60g | 2.03g |
| - Sugars (g) | 10.20g | 1.95g |
| Water (g) | 489.35g | 93.65g |
| Dietary fibre (g) | 6.55g | 1.25g |
| Thiamin (mg) | 0.21mg | 0.04mg |
| Riboflavin (mg) | 0.11mg | 0.02mg |
| Niacin (mg) | 3.57mg | 0.68mg |
| Niacin equivalents (mg) | 4.15mg | 0.79mg |
| Vitamin C (mg) | 92.09mg | 17.62mg |
| Total folate (ug) | 68.27ug | 13.06ug |
| Total vitamin A equivalents (ug) | 302.70ug | 57.93ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 1825.89ug | 349.42ug |
| Sodium (mg) | 32.28mg | 6.18mg |
| Potassium (mg) | 1035.27mg | 198.12mg |
| Magnesium (mg) | 51.62mg | 9.88mg |
| Calcium (mg) | 46.95mg | 8.99mg |
| Phosphorus (mg) | 127.32mg | 24.37mg |
| Iron (mg) | 1.61mg | 0.31mg |
| Zinc (mg) | 1.06mg | 0.20mg |
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Source: Recipe developed and tested by Adrian Richardson, 2006.
This recipe was orginally published as:
Napoli sauce.
Recipe publication date on: 11/16/2006
Last reviewed on: 22/08/2014
