Best 3 Tomato Sauce Naples Style Recipes

THE BEST TOMATO SAUCE

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

TOMATO SAUCE - NAPLES STYLE

Steps:

• Heat olive oil in a large stock pot and brown the bones and Italian sausage.
• Remove meat from the pot.
• Add the celery, carrot, and onion to the pot, and saute until the onion is soft and translucent.
• Add wine to vegetables, stirring and scraping up any bits that stick to the bottom of the pot, for about 3-4 minutes.
• Add tomatoes, breaking them up as you add them.
• Return meat/bones to the pot.
• Add boullion cubes.
• Simmer, stirring occasionally, for about 1/2 hour.
• Remove the meat, and pass the sauce and vegetables through a mill; (the cheap plastic ones work better than the more expensive ones).
• Return pureed sauce and meat to the pot.
• If you wish to add meatballs while sauce is simmering, you may do so.
• Simmer, stirring occasionally, for another hour or so.
• Add sauce to cooked pasta in this way: add a large spoonful of sauce to the pasta and stir, so it is barely colored.
• Add some grated parmesan, and stir again.
• Now spoon pasta into individual dishes, and add more sauce and the meat on the side.
• The cheese helps the sauce cling to the pasta.

NEAPOLITAN SAUCE

Steps:

• Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
• Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
• Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
• Stir in fresh basil and remove from the heat. Serve immediately.