Napoli sauce

Triple the recipe and have a jar at hand for ev­ery trip. Not just good for pizza, this sauce can be used in a potjie or as the base for a chunky sauce such as chakalaka. Makes about 2 cups (450–500ml)

Getaway (South Africa) - - FOOD BRAAI PIZZA -

• 2 red pep­pers

• 4 an­chovy fil­lets, minced (op­tional)

• 3 cloves gar­lic

• 3T tomato paste

• ¼ cup ex­tra-vir­gin olive oil

• 1 can crushed to­ma­toes

• 1T dried sweet basil

• salt and pep­per Char the red pep­pers on an open flame. Once they’re black­ened, re­move from the heat, place in a bowl and leave to steam, cov­ered with cling­film, for 5 min­utes. Peel the black­ened skin off the pep­pers, re­move the seeds and add the pulp to a blender, along with the an­chovies, gar­lic, tomato paste and olive oil. Blend to a smooth purée, pour into a bowl, add the canned to­ma­toes and basil, and mix well. Sea­son to taste. If not us­ing im­me­di­ately, de­cant the sauce into a ster­ilised jar.

If stored in an air­tight jar in a cool, dry spot, this sauce should last up to three days with­out re­frig­er­a­tion.

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