Simple Napoli Sugo
A classic, no-fuss tomato sauce that’s perfect for pasta, pizza, or as the base for your favourite Italian-inspired meals.
Ingredients
- 1 small onion yellow or white, finely chopped
- 1-2 tablespoons extra virgin olive oil
- 800 g good quality whole peeled canned tomatoes
- ¼ cup fresh parsley chopped (or 6 basil leaves)
- ½ teaspoon dried oregano
- salt and pepper to taste
Instructions
Cook the onion:
- Warm the olive oil in a medium pot over medium heat. Add the onion and cook for about 5–7 minutes, stirring now and then, until it softens and becomes translucent.
Add the tomatoes:
- Tip in the canned tomatoes with their juices. If you're using whole peeled tomatoes, break them up a bit with a spoon or masher. If you're using crushed tomatoes or passata, just pour them in.
Season the sauce:
- Add the parsley, oregano, a good pinch of salt, and a few grinds of black pepper.
Simmer gently:
- Lower the heat and let the sauce bubble away gently, uncovered, for 20–30 minutes. Stir every so often — it should thicken and develop a richer flavour as it cooks.
Finish and taste:
- Taste the sauce and tweak the seasoning if needed. If you prefer a smooth sauce, you can blend it with a stick blender — or leave it rustic and chunky.
Tried this recipe?Let us know how it was!