Classic Napolitana Sauce

Method

  1. To prepare the tomatoes, use a sharp knife to score the base of each with a small cross. Bring a large pan of water to the boil and immerse the tomatoes, a few at a time, for approximately 1 minute. Remove with a slotted spoon and plunge them into a bowl of iced water, to stop the cooking process. When cool enough to be handled, peel off the skins and discard. Cut the tomatoes into quarters and remove the core and seeds. Chop roughly.
  2. Heat the olive oil in heavy based pan over a medium heat and add the onions and garlic. Sauté for a few minutes until soft and just beginning to caramelise. Add the tomato paste and cook until it turns a rich brick-red colour.
  3. Add the fresh tomatoes, sugar, vinegar, pepper and salt. Bring to a simmer before reducing to a very low heat. Cook for 2½-3 hours, stirring occasionally. Adjust seasoning.
  4. Cool and transfer to very clean or sterilized jars. Store in the fridge or freeze in small containers for later use.