Cook Time 1 hour | Makes approx. 2 L
Ingredients
- 60ml (2 fl oz) extra virgin olive oil
- 1 garlic clove, crushed
- 1⁄2 brown onion, diced
- 10 basil leaves, chopped
- 2.8 kg (6 lb) peeled tomato
- 20g (3⁄4 oz) salt
- Pinch of cracked pepper
Method
Heat the olive oil in a large pot over medium heat. Add the garlic and lightly brown, then add the chopped brown onions and 5 basil leaves. Cook until the onions are golden brown.
Add the tomatoes and increase the heat to high. Keep stirring and bring to the boil. Once the sauce is boiling, reduce the flame to low and simmer for 45 minutes.
Continue stirring every 5 minutes. Season with salt and pepper and the remaining basil. Stir well and remove from the heat.
Store in a sealed container and refrigerate up to 3 days.
In his newest book, Johnny Di Francesco shares his love of traditional Neapolitan food.
