PREPARING NAPOLITAN SALSA

Ingredients for the Neapolitan sauce:

• 1 kg of ripe tomatoes, poached and peeled (or a can of peeled tomatoes 900g)
• 1 medium onion (or 60g) thin cutlet
• 2 garlic cloves finely cut
• Olive oil
• 1 sprig of fresh basil
• 1 tsp sugar

Preparation of the Neapolitan sauce:

• Lightly process the tomatoes in the blender
• In a pot with hot oil sauté garlic and onion until crystallized
• Add the processed tomatoes and the basil
• Add the teaspoon of sugar, to lower the acidity of the tomato
• Lower the flame to a minimum, cover and stir occasionally with a wooden spoon, keep cooking for 40 min taking care not to dry, always with very low heat
• When ready, it can be stored in sterilized glass containers with a lid.

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