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Sharing our food heritage with you

Nonna’s Napoli sauce

Nonna’s Napoli sauce

Nonna’s Authentic Napoli sauce


Every time tomatoes are in season, Italo and I make Nonna’s Napoli sauce as we grow our own tomatoes. However, they were not quite ready yet this year. Luckily, a family member gave us a bag of homegrown tomatoes. Italo looked at me and we both knew that we are making Nonna’s Napoli Sauce! It truly is magical to work with good homegrown ingredients.

Feeling that connection with the ingredients, the people, and the food is what this is all about. This is love on a plate!

The Napoli sauce recipe we are sharing with you today is a long cherished recipe from Italo’s grandmother (Nonna). He says he remembers his first trip to Italy when he was just about 5 years old – watching his Nonna make Napoli sauce was always a major part of Italy visit for him.

Nonna’s Napoli sauce is one of the staples in Italian cooking as it goes well with so many dishes in the Italian cuisine. There are limitless ways of utilizing the Napoli sauce.

Personally, I love it with just some plain spaghetti for a late lunch, when you have spent the morning at the beach. Followed by a restful siesta. 

Now let’s quickly get to our Nonna’s Napoli sauce recipe!

 

What ingredients do you need to make Nonna’s Napoli sauce?

 

1.5kg Homegrown tomatoes

1 medium Brown onion finely chopped

1 Garlic clove finely chopped

25gm Fresh basil

1.5 Tablespoons Himalayan or sea salt

1.5 Tablespoons Sugar

1 tablespoon Cracked black pepper

1 tablespoon Chili flakes (optional)

1 tablespoon Dried oregano

5 tablespoons Extra Virgin EV olive oil

 

Ingredeints for Nonnas Napoli sauce scaled 

Instructions to make Nonna’s Napoli sauce

 

Step 1

Add water and salt to the pot and bring it to boil.

Step 2

Take the stem off each tomato and cut a cross on the opposite side from the tomato. Place all of the tomatoes in the boiling water. Leave them in there for about 2-5 minutes or until you can see the skin peeling away from the tomatoes.

 

Step 3

Take the tomatoes out of the water using a pair of tongs or a large spoon preferably with holes in it to drain any excess water. Then, immediately put the tomatoes in a bowl of iced water – this is to stop the cooking process. Leave the tomatoes in the iced water for about 5 minutes or till they are cold enough to touch.

Step 4

Take the peel off each tomato and place on a cutting board. Chop it roughly before putting the chopped tomatoes into a blender or Thermomix. If you haven’t got either of those machines, you can use a food mill that can grind your tomatoes further. Even a potato masher will do the same trick. This tomato mixture is also called tomato passata. It’s simply tomato sauce in the rawest form; the base for all Italian tomato sauces.

Nonna's napoli sauce steps
Step 5

On a chopping board dice the onion and garlic finely, then add the EV olive oil to a heavy based pot. Once the oil has heated up, add the diced garlic and onions and also the chilli. Chilli is of course optional. Cook the mixture until it is translucent. It should take about 2-3 minutes.

Step 6

Then add the passata or tomato mixture to the onions along with salt, pepper, sugar, basil and dried oregano. Cook this on low heat for about 10-15 minutes. You can cook it more or less depending on how thick you like the sauce to be. Nonna’s Napoli sauce is ready!

Napoli sauce steps

Enjoy it with spaghetti or even pizzas! Btw here’s our Pizza Dough recipe if your need or just try this easy spaghetti with Nonna’s Napoli sauce.

Measure up about 80-100 gram spaghetti per person and let this cook in the same water that you had boiled the tomatoes. Then simply, toss the spaghetti with the tomato sauce and parmesan cheese. Season according to preference. In the end, decorate with some basil leaves. Enjoy! 

Nonna's Napoli sauce with spaghetti 

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Nonna's Napoli sauce

March 3, 2021
: 12
: 30 min
: 15 min
: 45 min
: Easy

Nonna's Napoli recipe - the best way to make use of tomatoes!

By:

Ingredients
  • 1.5kg Homegrown tomatoes
  • 1 medium Brown onion finely chopped
  • 1 Garlic clove finely chopped
  • 25gm Fresh basil
  • 1.5 Tablespoons Himalayan or sea salt
  • 1.5 Tablespoons Sugar
  • 1 tablespoon Cracked black pepper
  • 1 tablespoon Chili flakes (optional)
  • 1 tablespoon Dried oregano
  • 5 tablespoons Extra Virgin EV olive oil
Directions
  • Step 1 Add water and salt to the pot and bring it to boil.
  • Step 2 Take the stem off each tomato and cut a cross on the opposite side from the tomato. Place all of the tomatoes in the boiling water. Leave them in there for about 2-5 minutes or until you can see the skin peeling away from the tomatoes.
  • Step 3 Take the tomatoes out of the water using a pair of tongs or a large spoon preferably with holes in it to drain any excess water. Then, immediately put the tomatoes in a bowl of iced water – this is to stop the cooking process. Leave the tomatoes in the iced water for about 5 minutes or till they are cold enough to touch.
  • Step 4 Take the peel off each tomato and place on a cutting board and chop it roughly before putting the chopped tomatoes into a blender or Thermomix. If you haven’t got either of those machines, you might have a food mill that can grind your tomatoes further. Even a potato masher will do the same trick.
  • Step 5 On a chopping board dice the onion and garlic finely, then add the EV olive oil to a heavy based pot. Once the oil has heated up add the diced garlic and onions and also the chili. Chili is of course optional. Cook the mixture until it is translucent. Which should be about 2-3 minutes.
  • Step 6 Then add the passata or tomato mixture to the onions along with salt, pepper,sugar, basil and dried oregano. Cook this on low heat for about 10-15 minutes. Nonna’s Napoli sauce is ready!
 

Do you have a special Napoli sauce recipe? Please let us know in the comments below.

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