Fresh tomato napoli sauce

Fresh tomato napoli sauce

By
From
Vegan Goodness
Makes
800 ml
Photographer
Jessica Prescott

This sauce is a key ingredient in my lasagne, spag bol with courgette zoodles and rollatini or you can also use it on its own over cooked pasta noodles for a quick after-work meal.

Ingredients

Quantity Ingredient
olive oil
2 shallots, peeled
3-5 garlic cloves, peeled
1kg tomatoes
10-20 black olives
1 tablespoon tomato paste
handful flat-leaf parsley
sea salt
freshly ground black pepper

Method

  1. Pour a little olive oil into a medium-sized saucepan and place on a medium heat.
  2. Finely chop the shallots and garlic and add to the pan. Dice the tomatoes into small cubes and add these to the pan, including the seeds and juices.
  3. Slice the olive flesh away from the olive stones and then chop a little more so you have lots of little pieces of olive. Add to the pan. You can use olives without their stones if you like, but their flavour is not as authentic.
  4. Stir the tomato paste into the sauce and allow it to simmer away on a medium-low heat for 10 minutes. Finely chop the parsley and add to the sauce, then season to taste.
Tags:
healthy
vegan
vegetarian
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