On Sat, 13 Mar 2004 06:50:25 +1100, Alan >
wrote:

>>I'll post the occasional recipe here for those that are interested.

Napoli Sauce, originally in a.f.d. only

My apologies to anyone of Italian extraction - I know it's not like
Momma used to make.

I cook this sauce up in bulk, then use it in various other recipes like
Spaghetti Bolognese, Stuffed Mushrooms etc. I also like it as a
sugar-free alternative to ketchup on steak, hamburgers and other cooked
meats.

It will keep for a few days in the fridge, but I mostly freeze it in two
ways. About half of a bulk lot I freeze as ice cubes which I then
transfer to an old ice-cream container in the freezer for ready use.
Then I can defrost the number necessary without waste, as I often cook
for one.
The remainder I freeze in larger 2 or 3 cup serves for use in making
Spag Bol etc.

All of my recipes are very flexible. In this case vary ingredients,
particularly herbs, to your own taste. However, it's best to follow the
recipe with a small test try first.

Bulk Napoli Sauce

Basic units:

1 can (about 400g or 14 oz) peeled tomatoes,
or fresh equivalent.
1 medium onion, chopped
¼ cup tomato paste (optional)
1 clove of garlic, minced
olive oil
1 teaspoon of dried basil or a few chopped leaves. If you like other
herbs such as oregano, thyme etc, just adjust to your taste, but basil
is basic to the recipe.
cracked black pepper to taste
salt to taste

Sweat the chopped onion in a large pot over medium heat until
translucent but not brown. Use a little olive oil to prevent sticking to
the pot.
Add the minced garlic and cook until also translucent.
Chop the tomatoes and add to the pot with their juice. For large
quantities drain the liquid into the onion mix and use a processor for
the solids in batches.
Add the basil/herbs and bring to a slow covered simmer.
Allow to simmer as long as possible, but at least an hour, until the
tomato breaks down and the onion seems to almost disappear.
Check and stir occasionally to prevent sticking; add a little water if
the mixture gets too thick.
When the sauce is cooked it should be thickish but still liquid and
pourable. Adjust seasoning near the end.
For a richer, thicker sauce add the tomato paste towards the finish and
cook while stirring until it is cooked in. If you add it too early you
will need to watch more closely for sticking.

For bulk cooking I just multiply; usually I cook about six cans worth.
How much you cook depends on the size of your saucepan/cooker and
storage/freezing facilities.

As you increase the quantity you may need to adjust the onion, garlic
and basil quantities down a little in proportion.

Bon Appetit

Cheers, Alan, T2 d&e, Australia.
--
Everything in Moderation - Except Laughter.