Napoli tomato sauce

A classic Neapolitan tomato sauce of ripe tomatoes, garlic and basil, simmered thick, for pasta, pizza and meatballs.

Napoli tomato sauce (napoletana) is a classic Neapolitan tomato sauce of ripe tomatoes or passata, olive oil, onion or garlic, fresh basil and a pinch of salt and sugar, long-simmered to a thick consistency, deep red, sweetish, aromatic. It is served with spaghetti and other pasta, gnocchi, on pizza, with meatballs, lasagne, aubergine parmigiana and fish.

Recipes with this ingredient

Tomato cream soup with sun-dried tomatoesEuropean cuisine | Soups

Aram Mnatsakanov, the author of the restaurant group "Restaurants of Aram Mnatsakanov", shared with us the recipe from the menu of the Probka restaurant on Tsvetnoy.

Orata in Livorian style according to the recipe of Fabrizio FatucciEuropean cuisine | Main courses

Orata alla Livornese by Fabrizio Fatucci is a refined dish of European cuisine that embodies the harmony of Mediterranean flavors. The dorada, a tender and aromatic fillet, is baked in a sleeve with a rich Napoli sauce made from tomatoes, garlic, and basil. Capers and olives add a piquant touch, while white dry wine and fish broth enhance the depth of flavor. The dish is juicy with a slight acidity and subtle spicy notes. It is served with crispy baguette or light vegetable garnish, highlighting the recipe's sophistication. This cooking method preserves the fish's rich flavor, making it an ideal choice for a romantic dinner or festive table.