Today’s recipe is for a tomato-based sauce that I call my Home-made Napoli Sauce. With a batch of these in the freezer, I do not need to buy commercial sauces when cooking a pasta bake or for tossing some pasta into.
I would spend half a morning cooking a whole batch, leave them to cool, whizz them up, divide them into tubs of 250ml or 500ml, and freeze. The larger ones are good for pasta bakes and the smaller ones is perfect for 2 servings of pasta.
Makes 1 litre (or just over a quart)
HOME-MADE NAPOLI SAUCE
2 x 400g tinned tomatoes
3 cloves garlic, finely chopped
1 onion, finely chopped
2 stalks celery, finely chopped
2 tbsp. olive oil
2 teasp. herbs of Provence (combination of oregano and basil)
1 teasp. sugar
Salt and black paper, to taste
In a heavy cast-iron pan, heat olive oil over high heat. Add the onions and garlic, stir quickly for a minute or two. Add the celery and fry for another minute. Add tinned tomatoes, herbs and sugar. Bring to boil, reduce heat to a gentle/low simmer, and put lid on.
Leave to cook for 45 minutes, give it a stir, add a splash for water if it is too thick, and let cook for another 30 minutes. The vegetables should be slightly mushy and the sauce a little thick. Leave to cool completely.
Using a stick blender, blend the tomato sauce into a coarse or smooth texture, depending on how you prefer it. Divide them into boxes and freeze.