NAPOLITANA (MARINARA) TOMATO SAUCE

By efriend

Marinara sauce is of course an Italian sauce that originated in Naples and correctly should be called Napolitana sauce.


Little tips
From past experience, I found the whole tinned tomatoes to be superior than the pre-crushed ones.
If making a standard 15 x 10 inch tray lasagna, double this sauce recipe.

Ingredients

• One 700g - 24 oz. bottle of Italian tomato passata (tomato purée) or use canned tomatoes.
• 1 brown onion
• 3 garlic cloves
• 2 tbs of fresh oregano (or use dried)
• 4 tbs of virgin olive oil
• 1 tsp table salt
• Cracked black pepper

Details

Servings 3
Preparation time 5mins
Cooking time 20mins
Adapted from recipe30.com

Preparation

Step 1

Firstly chop the whole onion finely.
To a saucepan, add the olive oil on medium heat.
Add the chopped up onion and sweat until soft.
Add grated garlic and continue sweating for a few minutes. (Do not brown)
Roughly chop some fresh or dried oregano and add to the onions.
Add tomato passata (If using canned, blitz your whole tomatoes) into pot.
Season with salt and pepper.
Add one cup of water and simmer very gently for 15-20 minutes. Stir occasionally.