Recipe for a Basic Napolitana Base with Basil and Herbs

by | Jul 21, 2021 | Recipes, Sauces | 0 comments

Recipe for a Basic Napolitana Base with Basil and Herbs from our Garden:
2 kg Fresh Ripe Roma Tomatoes, Pricked
500ml Vegetable Stock
Dash of Olive Oil
Salt to Taste
Pepper to Taste
Fat Bundle Herbs from the Garden, Washed and Tied
1 Garlic Bulb, Skin on, Halved Horizontally


  1. Roast the ingredients for 45 minutes to one hour on 200◦ Remove from the oven and cool.
  2. Remove the Skins and set them aside for the Compost Heap or Dry in a Dehydrator to make Tomato Powder.
  3. Remove the Roasted Garlic Cloves from the Garlic Skin, Herbs from Stalks and discard the Stalks and Skin (keep the herbs).
  4. Using a Stick Blender, pulp the Vegetables and Herbs together with the Stock into a chunky sauce of your desired thickness.
  5. At this point, you can keep the Pips in or strain them out through a sieve, it is up to you! 😊
  6. Add a dash of Olive oil, Salt and Pepper. Add freshly chopped Basil and stir into the sauce.
  7. Gently bring to the boil and remove from the stove.

Place in sterilized jars and keep in the refrigerator as a Refrigerator Tomato Base Sauce to Bolognaise, Lasagne or Tomato Based Variety Sauces. This sauce keeps well in the freezer.

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