SOUPS & MAINS
NAPOLI SAUCE
Ingredients
700g Passata or tomato puree
60g olive oil
1 onion, quartered
1 clove garlic
½ cup fresh parley leaves, roughly chopped
salt and pepper, to taste
Preparation
1) Place all ingredients into the bowl and process for
Time: 1 min. Speed: 10
2) Scrape down sides of the bowl and repeat process. Chop and saute the onions once chopped for 3
minutes. Then add the passata or chopped tomato and cook for:
Time: 18 min. Temperature: 90°C Speed: 1
The measuring cover needs to be in an inclined position to prevent splattering.
Notes
Serve with cooked pasta of your choice.
If using fresh whole peeled tomatoes cook for 30 munites.
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