I love pasta with tomato sauce, and I make it my own tomato sauce which is popular as "Neapolitan sauce" or "Napoli Sauce", in America it is commonly called as "Marinara Sauce" (marinara : marine). This sauce comes originally from Naples (italian : Napoli), one of large cities in Italy. Neapolitan sauce mainly contains garlic, onion, tomato and herbs. I use a little amount of tomato ketchup to make the sauce a little bit sweeter, but if you don't like, just skip it.
It's perfect for pasta and rice dishes, as pizza or dipping sauce. This recipe is for 4 portions pasta, but I usually make it double, I put it in jars and keep them in the fridge. I will use it within 2 weeks. They would stay longer if you use vacuum sealer.
For 4 portions pasta or about 600 ml
½ onion, peel and chop
6 cloves garlic, peel and mince
100 ml olive oil
1.3 kg fresh tomatoes, remove the seeds and chop (or 2 canned tomato sauce)
2 tbsp tomato ketchup (optional)
chopped basil leaves
salt and pepper to taste
Into a sauce pan over medium high heat, add in olive oil, onion and garlic. Fry them for a while.
Pour in tomato sauce and ketchup, basil, thyme and oregano. Season with salt and pepper. Stir well.
Turn down the heat and continue cooking until simmers and thickens. It takes about 30 minutes, don't forget to stir frequently.
Turn off the heat. If you want the sauce to be smooth, blend it with stab-mixer then pour into jars, wait to cool.
Recipe by Veronica