Napoli sauce is so versatile and can be used for pasta, pizza, or even slow roasting. I love to use this style of sauce with meatballs because if it’s already prepared you’re able to focus on getting the right flavour into your meatballs and making sure they’re properly cooked. This sauce lasts forever in the freezer if you divide it into zip lock bags. Generally, one ladle is sufficient for one serving.
For this recipe, you’ll need a chef’s knife, chopping board, frying pan, measuring spoons, measuring cups, wooden spoon, and stick blender.
1kg cherry plum tomatoes, halved
1 red onion, diced
4 cloves of garlic, crushed
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 cup red wine
1 handful of mixed herbs such as basil, thyme, rosemary, and parsley finely chopped
Chef’s knife, chopping board, small-to-medium size pot, and stick blender.
Step 1: Halve your tomatoes, dice your onions, crush your garlic and finely chop all of your herbs. Place to the side and ensure each is kept separate from one and other because you’ll be adding them to your pan at different times.
Step 2: Heat your olive oil in a small-to-medium pot on a moderate heat - maybe halfway up the dial.
Step 3: Add your onion and garlic and cook until the onions are translucent (kind of see-through). When the onions reach this point, add your tomatoes and slowly simmer until they’re all reduced to a thick sauce.
Step 4: Add the balsamic vinegar, red wine, and herbs and continue to simmer for another 5 minutes to infuse the intense flavours together.
Step 5: Remove from the heat and with a stick blender, blend the contents of the sauce into a smooth liquid.
Either use the sauce immediately or wait for it to cool completely before transferring to zip lock bags for storage in the freezer. If your plan is to use the sauce throughout the week then a clean jar will suffice for storage in your fridge.