Slow-cooked tomato Napoletana sauce
This will impress the toughest of critics
- by
Better Homes and Gardens
Andre Martin
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A quality homemade sauce is the secret to absolutely mouth-watering tomato-based Italian meals.
Ingredients
2 x 800g cans diced tomatoes
1⁄4 cup tomato paste
1⁄4 cup extra virgin olive oil 1 brown onion, finely chopped
2 cloves garlic, crushed
1 cup basil leaves
Sea-salt flakes and freshly ground black pepper, to season
Method
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Put tomatoes, tomato paste, oil, onion and garlic in the bowl of a 5L slow cooker. Stir in 1⁄2 of the basil. Place bowl in appliance, cover with lid and cook on low setting for 6 hours.
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Remove bowl from appliance and remove lid. Season, stir in remaining basil and serve.
