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