Slow-cooked tomato Napo­le­tana sauce

Better Homes and Gardens (Australia) - - Comfort Food -

A qual­ity home­made sauce is the se­cret to ab­so­lutely mouth-wa­ter­ing tomato-based Ital­ian meals. This is good enough to im­press Nonna, the tough­est of crit­ics!

Prepa­ra­tion time: 10 mins Cook­ing time: 6 hours Makes 7 cups

2 x 800g cans diced toma­toes ¼ cup tomato paste ¼ cup ex­tra vir­gin olive oil 1 brown onion, finely chopped 2 cloves gar­lic, crushed 1 cup basil leaves Sea-salt flakes and freshly ground black pep­per, to sea­son

1 Put toma­toes, tomato paste, oil, onion and gar­lic in the bowl of a 5L slow cooker. Stir in ½ of the basil. Place bowl in ap­pli­ance, cover with lid and cook on low set­ting for 6 hours. 2 Remove bowl from ap­pli­ance and remove lid. Sea­son, stir in re­main­ing basil and serve.

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