Napolitan sauce

  • Crushed Tomato Dantza® 1 Kg
  • 1 big onion
  • 4 cloves garlic
  • 1 green pepper
  • 1 red pepper
  • 2 carrots
  • Arbequina Dantza® oil
  • Salt
  • 1 tablespoon oregano
  • Chopped fresh basil
  • Sugar (optional)
  • Pepper
  1. Peel and chop the onion, garlic cloves and carrot. Chop also the green and red peppers. If we are going to crush it later we can leave it in large pieces and otherwise we can chop it all.
  2. In a large pot pour a little Arbequina Dantza® oil and put it on medium heat. When it is hot add the onion, carrot and sauté. Add the red pepper, green pepper and garlic and sauté a few more minutes. Add salt and pepper to taste.
  3. We open the jar of Dantza® crushed tomatoes and add it to the pot. We also incorporate oregano and chopped fresh basil.
  4. Lo dejamos durante 20 minutos a fuego medio. En este punto añadimos una pizca de azúcar y rectificamos de sal si lo vemos necesario. Si nos gusta la salsa más fina dejamos enfriar y podemos
    triturarla con una batidora e incluso colarla después si no queremos que tenga trocitos.
  5. Finally, we bring the Napolitan sauce back to medium heat and, when it is hot, we leave it 10 minutes to simmer.
  6. And done! We can already use it in any dish we want. We recommend serving it with pasta, meat or cannelloni.


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