1 kg of ripe tomatoes, poached and peeled (or a can of peeled tomatoes 900g)
1 medium onion (or 60g) thin cutlet
2 garlic cloves finely cut
Olive oil
1 sprig of fresh basil
1 tsp sugar
Preparation of the Neapolitan sauce:
Lightly process the tomatoes in the blender
In a pot with hot oil sauté garlic and onion until crystallized
Add the processed tomatoes and the basil
Add the teaspoon of sugar, to lower the acidity of the tomato
Lower the flame to a minimum, cover and stir occasionally with a wooden spoon, keep cooking for 40 min taking care not to dry, always with very low heat
When ready, it can be stored in sterilized glass containers with a lid.
