Salsa Pizzaiola (Neapolitan Tomato Sauce) is a traditional Italian recipe (from Naples) for a classic tomato-based sauce that is used as the traditional pizza topping in Naples. The full recipe is presented here and I hope you enjoy this classic Italian version of: Neapolitan Tomato Sauce (Salsa Pizzaiola).
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This is a classic fresh tomato sauce from Naples that is flavoured with garlic and oregano and it forms the traditional topping for Neapolitan pizzas.
Ingredients:
1 tbsp olive oil
2 garlic cloves, crushed
500g ripe tomatoes, blanched and peeled
salt and freshly-ground black pepper, to taste
1 tsp fresh oregano, finely chopped
1 tsp flat-leaf parsley, chopped
Method:
Heat the oil in a pan, add the garlic and fry over low heat for a few minutes.
Finely chop the tomatoes and add these and any juices to the pan. Season to taste with salt and black pepper then cook fairly briskly, until the tomatoes soften, but have not begun to break down.
Add the parsley and oregano and cook for about 2 minutes more. Take off the heat and use.
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