Neapolitan Sauce
Ingredients:
3 cans (410 g each) tomatoes
1 tbsp olive oil
1 small onion, chopped finely
2 cloves garlic, sliced thinly
1/2 cup dry white wine (optional)
2 tbsps finely chopped fresh basil
2 tbsps finely chopped parsley
1. Blend undrained tomatoes until pureed. Transfer to a bowl.
2. Heat oil in a large pan over a low fire. Add onion and garlic. Cook, stirring until onion is lightly browned, about 3 mins.
3. Add wine, if using. Cook, stirring until mixture is reduced by half. Stir in tomato puree. Simmer, uncovered, for about 20 mins until sauce is thickened and reduced by a third. Stir in basil and parsley.
