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Easter Recipes Fine-ish Dining Breakfast Recipes Starters, Sides & Salads Recipes Beetroot Shakshuka Baked Avocado Fries Gluten Free Salmon Croquettes Avocado and Zucchini Fritters Turkey Kofta Smoked Trout Dip with Beetroot Chips Salmon Parsley Nuggets Salad with Beetroot and Haloumi Green Beans Almondine With Garlic & Mustard Dressing Grilled Stone Fruit Salad with Prosciutto Sweet Potato Bacon & Feta Bruschetta Roasted Eggplant With Date-Almond Couscous Smørrebrød - Herring Open Sandwich Cauliflower Steaks with Gremolata Antipasto Tart Eggplant Haloumi Wraps Thai Chicken Meatballs Garlic Chorizo Prawns Crispy Tuna, Sweet Potato & Corn Balls Classic Napolitana Sauce selected Smoked Salmon, Kale and Blueberry Salad Pasta Salad Avocado Bruschetta Chickpea Beetroot Salad & Kombucha Dressing Halloumi Fries Guacamole Tomato Kachumber Smoked Salmon & Dill dip Quinoa and Vegetable Fritters Bombay Potatoes Cauliflower Con Queso Vegan Yorkshire Puddings Spicy Sweet Potato Fries Cauliflower Nuggets Stuffed Onion & Bacon Balls Beetroot Hommus with Roasted Cauliflower Avocado Greek Salad Sweet Potato Dip With Prosciutto And Asparagus Zucchini Pizza Bites Cabbage & Pork Dumplings Steak Nuggets Shredded Beef & Sweet Potato Fritters Strawberry & Spinach Salad with Haloumi Kale Bread Sautéed Brussels Sprouts with Garlic & Red Onion Cheddar Cheese & Broccoli Soup Char Grilled Eggplant & Feta Salad Pear & Walnut Salad Beetroot, Carrot & Feta Salad Grilled Salmon & Lime Skewers Pumpkin, Cauliflower and Spinach Salad Beef, Chilli & Potato Empanada Creamed Baby Spinach Beetroot & Cannellini Bean Dip with Vegetable Dippers Halloumi with Lentil Salad Sautéed Brussels Sprouts with Chorizo Yorkshire Pudding Bellino Tomato Damper Balsamic and Maple Roasted Vegetables Baked Vegetable Chips Legume Salad with Vinaigrette Parma, Cranberry & Apple Stuffing Balls Scotch Eggs Baked Brie & Camembert with Walnuts Pie Maker Spinach & Bacon Quiche Damper Sticks with Bacon & Feta Chorizo and Prawn Bites Pumpkin, Peach and Avocado Salad Smoked Salmon Involtini Qukes® Baby Cucumber Boats Stonefruit Salad Truss Tomato, Grilled Watermelon & Feta Salad Kale Roasted Pumpkin, Broccolini & Seeds Broccolini Cashew Salad Loaded Hasselback Potatoes Pizza Muffins Beer Crumbed Onion Rings Corned Beef Reuben Sandwich 3 Cheese Fondue Classic Chicken Caesar Salad Corn & Bean Salsa Prawn & Mango Salsa Sundried Tomato & Garlic Prawn Pasta Qukes® Baby Cucumber Sandwiches Sensational Salad with Peaches & Feta Salmon & Mixed Bean Salad Salmon & Lentil Salad with Capers & Raisins Tiger Prawn & Potato Salad White Bean Cous Cous Salad Streaky Bacon, Feta Cheese & Avocado Salad Asparagus Summer Salad with Mushrooms & Bacon Caprese Salad Pesto Pasta Salad with Feta, Sundried Tomatoes & Pine Nuts Potato & Avocado Salad Broccoli Salad Orange & Beetroot Salad Quinoa, Seeds, Avocado & Mango Salad Roasted Vegetable Salad With Garlic Mustard Dressing Wholemeal Pasta & Kumara Salad Lentil, Beetroot & Stuffed Pepper Salad Five Bean Salad Mini Pea, Mint & Goats’ Cheese Quiches Tomato, Feta & Olive tart Haloumi & Eggplant Bruschetta Bacon, Spinach & Cheese Turnovers Baked Mushrooms with Goats Cheese & Sun Dried Tomatoes Baked Camembert with Bread Smoked Salmon Blinis with Rocket Smoked Salmon Tartines with Caper & Red Onion Chutney Smoked Salmon & Cucumber Bites Salmon & Egg Pies Turkey Cucumber Bites Turkey & Pine Nut Sausage Rolls Sweetcorn, Bacon & Vegetable Fritters Grape & Prosciutto Crostini Scrambled Tomatoes Bread & Butter Pickles Creamy White Wine Sauce Mini Vegetable Tarts Veal Involtini in Tomato Sauce Broccoli & Smoked Salmon Croquettes Rosemary & Sea Salt Potato Wedges Cauliflower Spiced Rice Smoked Salmon & Chive Tarts Stuffed Capsicum Antipasto Tarts with Ricotta Ricotta & Spinach Stuffed Tomatoes Sandwiches and Wraps Tuna Pasta Salad with Spinach and Beans Potato, Pea and Egg Salad Chicken Caesar Salad Vegetable Skewers Egg Fried Rice Green Salad Garden Salad Main Meals Recipes Desserts Recipes Kids Recipes Drinks Recipes Gluten Free Recipes Berry Recipes Back to School Recipes
Classic Napolitana Sauce Method 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. 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. 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. Cool and transfer to very clean or sterilized jars. Store in the fridge or freeze in small containers for later use.