{"id":2429,"date":"2022-09-16T06:29:13","date_gmt":"2022-09-16T06:29:13","guid":{"rendered":"https:\/\/www.dantza.com\/?p=2429"},"modified":"2025-11-27T11:40:39","modified_gmt":"2025-11-27T11:40:39","slug":"salsa-napolitana","status":"publish","type":"post","link":"https:\/\/www.dantza.com\/en\/salsa-napolitana\/","title":{"rendered":"Napolitan sauce"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-margin-bottom:100px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-blend:overlay;--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><h2>Napolitan sauce<\/h2>\n<h6>Ingredients<\/h6>\n<ul>\n<li>Crushed Tomato Dantza\u00ae 1 Kg<\/li>\n<li>1 big onion<\/li>\n<li>4 cloves garlic<\/li>\n<li>1 green pepper<\/li>\n<li>1 red pepper<\/li>\n<li>2 carrots<\/li>\n<li>Arbequina Dantza\u00ae oil<\/li>\n<li>Salt<\/li>\n<li>1 tablespoon oregano<\/li>\n<li>Chopped fresh basil<\/li>\n<li>Sugar (optional)<\/li>\n<li>Pepper<\/li>\n<\/ul>\n<h6>Instructions<\/h6>\n<ol class=\"blog-yumprint-methods\">\n<li>Peel and chop the onion, garlic cloves and carrot. Chop also the green and red peppers. If we\nare going to crush it later we can leave it in large pieces and otherwise we can chop it all.<\/li>\n<li>In a large pot pour a little Arbequina Dantza\u00ae oil and put it on medium heat. When it is hot add\nthe onion, carrot and saut\u00e9. Add the red pepper, green pepper and garlic and saut\u00e9 a few more\nminutes. Add salt and pepper to taste.<\/li>\n<li>We open the jar of Dantza\u00ae crushed tomatoes and add it to the pot. We also incorporate oregano\nand chopped fresh basil.<\/li>\n<li class=\"translation-block\">Lo dejamos durante 20 minutos a fuego medio. En este punto a\u00f1adimos una pizca de az\u00facar y rectificamos de sal si lo vemos necesario. Si nos gusta la salsa m\u00e1s fina dejamos enfriar y podemos<br>\r\ntriturarla con una batidora e incluso colarla despu\u00e9s si no queremos que tenga trocitos.<\/li>\n<li>Finally, we bring the Napolitan sauce back to medium heat and, when it is hot, we leave it 10\nminutes to simmer.<\/li>\n<li>And done! We can already use it in any dish we want. We recommend serving it with pasta, meat\nor cannelloni.<\/li>\n<\/ol>\n<\/div><div ><a class=\"fusion-button button-flat fusion-button-default-size button-default fusion-button-default button-1 fusion-button-default-span fusion-button-default-type\" target=\"_blank\" rel=\"noopener noreferrer\" href=\"https:\/\/www.dantza.com\/wp-content\/uploads\/2023\/05\/Receta_Dantza_Salsa_Napolitana.pdf\"><span class=\"fusion-button-text awb-button__text awb-button__text--default\">Download recipe in PDF<\/span><\/a><\/div><div ><a class=\"fusion-button button-flat fusion-button-default-size button-default fusion-button-default button-2 fusion-button-default-span fusion-button-default-type\" target=\"_self\" href=\"https:\/\/www.dantza.com\/en\/productos\/tomate\/\"><span class=\"fusion-button-text awb-button__text awb-button__text--default\">Descubre los Tomate Dantza<\/span><\/a><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2752,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-2429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"_links":{"self":[{"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/posts\/2429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/comments?post=2429"}],"version-history":[{"count":6,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/posts\/2429\/revisions"}],"predecessor-version":[{"id":4405,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/posts\/2429\/revisions\/4405"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/media\/2752"}],"wp:attachment":[{"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/media?parent=2429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/categories?post=2429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dantza.com\/en\/wp-json\/wp\/v2\/tags?post=2429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}