Neopolitana Sauce

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Neopolitana Sauce

 

 

2 tablespoons (8 tsp) olive oil

1 small onion, grated

3 garlic cloves, crushed

4 tsp salt-reduced tomato paste

800 g (28 oz) fresh tomatoes, chopped (see note)

1 1/2 teaspoons caster (superfine granulated) sugar

 

 

1. Heat oil in a saucepan over medium heat. Add onion and garlic.

Cook, stirring often, for 10 minutes or until soft but still translucent.

 

2. Add paste. Cook, stirring, for 2 minutes.

 

3. Add tomatoes and sugar. Bring to the boil.

 

4. Reduce heat and simmer, stirring often, for 25 to 30 minutes or

until sauce is thick and any watery liquid has evaporated. Taste.

Season and add extra sugar if necessary.

 

5. Transfer to a sterilised jar. Allow to cool. Secure lid.

Refrigerate for up to 1 month.

 

 

NOTE: We used vine-ripened tomatoes because of their great flavour.

However, if you prefer, you can use an 800 g (28 oz) can of tomatoes

in place of fresh tomatoes.

 

 

Makes 2 cups.

 

 

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Per 1/4cup serve 281 kJ; 4.7g fat; 0.5g sat fat; 1.2g protein; 6g

carbohydrate; 1.5g fibre; Omg cholesterol; 8.3mg sodium.

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