Tomato sauce neapolitan

Tomato sauce neapolitan

By
From
Encyclopedia of Food and Cookery
Makes
375 ml

Known sometimes as pizzaiola sauce, this is often served with roasted or grilled chicken or meats. The fresh taste and look of the sauce is achieved by cooking the tomatoes for a relatively short time and by the addition of fresh basil or oregano.

Ingredients

Quantity Ingredient
3 tablespoons butter
2 tablespoons olive oil
1kg very ripe roma tomatoes, peeled, seeded and diced
4 fresh basil leaves
or 8 sprigs fresh oregano
freshly ground black pepper
salt

Method

  1. Place butter, oil, tomatoes and basil or oregano in a saucepan. Cook over low heat for 10 minutes, stirring occasionally. Season with salt and pepper. Discard herbs before serving.

Variation

  • Pizzaiola sauce: Prepare tomato sauce neapolitan, but add 2 chopped cloves garlic and a little chopped onion to butter and oil, along with tomatoes. Good also with tiny escalopes of veal, grilled beef steaks and chicken breasts.
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