Napoli Sauce Recipes

NAPOLI SAUCE

Napoli Sauce image

Posted in response to "Vintage, Heritage and Older Cookbooks". My MIL had only one cookbook a 1928 edition of "The Boston Cooking School Cookbook" by Fannie Merrit Farmer. The first printing was in 1896 for a total of 3,000 copies. When MIL died, my SIL snatched the book. So I hunted through antique stores until I found a 1934 version here in AZ. Having the same cookbook and reading the recipes she used to make was a way of feeling close to her.

Provided by Lorac

Categories Sauces

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

4 slices bacon
1 sliced onion
2 cups diced tomatoes
1 tablespoon italian tomato paste
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon mace
1 pinch cayenne
1 whole bay leaf

Steps:

Cut bacon in small pieces and try out, (fry to melt the bacon fat).
Add remaining ingredients, gradually bring to the boiling point and let simmer 50 minutes.

Nutrition Facts : Calories 272.7, Fat 21, SaturatedFat 6.9, Cholesterol 30.8, Sodium 1034.8, Carbohydrate 15, Fiber 3.5, Sugar 8.1, Protein 7.8

NEAPOLITAN SAUCE

Neapolitan Sauce image

You might just stop buying store-bought marinara sauce, especially because homemade Neapolitan sauce is so simple to make! I personally find sweet basil is sweet enough to not need any additional sweetener. Serve on top of pasta or use as a sauce for pizza or lasagna.

Provided by thedailygourmet

Categories Marinara Pasta Sauce

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

4 pounds tomatoes
¼ cup extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
10 leaves fresh basil, roughly chopped

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.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 9.5 g, Fat 7.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 302.4 mg, Sugar 6 g

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