Napoletana sauce

0:20 Prep 0:50 Cook Makes 5 cups

2 tablespoons olive oil
2 small brown onions, finely chopped
3 garlic cloves, crushed
2 sprigs fresh oregano
1 Bay Leaf
1.5kg ripe tomatoes, core removed, roughly chopped
3/4 cup chopped fresh basil leaves

Step 1
Heat oil in a large, deep saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add garlic, oregano and bay leaf. Cook, stirring, for 1 minute or until fragrant.

Step 2
Add tomatoes. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring, for 40 minutes or until sauce has thickened

Step 3
Add basil. Cook, stirring occasionally, for 5 minutes. Season with salt and pepper.

To store: Cool. Spoon into an airtight container. Refrigerate for up to 4 days.

Make a few extra batches of Napoletana sauce and store in the freezer, in airtight containers, in 2 cup batches. Use in soups, casseroles, pasta sauces or bakes. Freeze for up to 3 months. Thaw in fridge overnight.




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