Homemade Napolitana Sauce (with fresh or canned tomatoes)

This simple, authentic Napoletana sauce recipe is packed with flavor from fresh tomatoes, garlic, and basil. Perfect for pasta dishes, pizza sauce, or dipping crusty bread, this easy recipe will become your go-to for Italian sauces. Learn how to make this rich Neapolitan sauce with pantry staples and fresh ingredients.

Napolitana Sauce, also known as Neapolitan Sauce or Pomodoro alla Napoletana, originates from Naples, Italy, and is a classic example of Italian cooking. This easy Italian tomato sauce brings out the rich flavor of ripe tomatoes, with sweet undertones from slow cooking. In Naples, it’s simply called la salsa, and it goes by many names including Napoli sauce, Neapolitan sauce, and Napoletana sauce. Similar to the marinara sauce used in America, it's a versatile tomato sauce often found in pizza and pasta dishes.

This sauce is perfect for busy weeknights, using a few simple ingredients such as tomatoes, onions, garlic, and fresh basil to create a hearty, flavorful dish that the whole family will love. Though Napolitana sauce traditionally doesn’t contain meat, you can customize it to your personal preferences. Whether tossed with pasta, used as pizza sauce, or served as a dipping sauce for garlic bread, this sauce is a wonderful recipe that combines pantry staples with fresh ingredients to create a simple yet delicious dish.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to Make Napolitana Sauce
• Chef’s Tips
• Variations
• What to Serve with Napolitana Sauce
• Storage Instructions
• FAQ's
• Homemade Napolitana Sauce (with fresh or canned tomatoes)

Why You Will Love This Recipe

• Customize: You can easily adjust the flavors or add protein like Italian sausage or seafood.
• Make Ahead: This sauce can be made in advance and stored in the fridge or freezer.
• Rich Flavor: Slow simmering the tomatoes enhances their natural sweetness and creates deep, rich flavor.
• Easy and Quick: It uses basic pantry staples and takes little effort for such a delicious result.
• Pantry Staples: You’ll likely have most ingredients, like tomatoes, onions, and garlic, already in your kitchen.

Ingredients

• Fresh Tomatoes or Canned Tomatoes: The main ingredient providing the base flavor for the sauce. Use fresh tomatoes for a chunkier sauce or canned for convenience.
• Onions: Adds sweetness and depth to the sauce.
• Garlic Cloves: Provides a robust flavor that pairs perfectly with tomatoes.
• Tomato Paste: Enhances the tomato flavor and thickens the sauce.
• Fresh Basil: Adds a fresh, herbaceous note that complements the rich tomato base.
• Extra Virgin Olive Oil: The fat needed to sauté the vegetables and infuse them with flavor.
• White Wine: Adds acidity and complexity, helping balance the richness of the sauce.
• Salt and Black Pepper: For seasoning and to bring out the flavors.
• Butter (Optional): Adds a creamy richness to the sauce.

See the recipe card for quantities

How to Make Napolitana Sauce

For Napolitana Sauce Using Fresh Tomatoes

Prepare the Fresh Tomatoes

• Use a sharp knife to score the base of each tomato with a small cross.
• Bring a large pot of water to a rolling boil. Using a slotted spoon immerse the tomatoes, a few at a time, for no more than 1 minute. Remove the tomatoes from the boiling water and immediately transfer them to a bowl of ice-cold water using a slotted spoon. This will stop the cooking process.
• When the tomatoes are cool enough to handle, use a sharp knife to peel off the skins and discard. (If desired, strain the seeds and juice to use for additional flavor later.)
• Cut the tomatoes into quarters and remove and discard the core and seeds.
• Roughly chop the tomato flesh.

For Napolitana Sauce Using Canned Tomatoes

• Add the canned tomatoes (and juice) into a food processor or blender and give it a quick blitz. 

Make the Sauce

• Heat the olive oil in a large saucepan over a medium heat. 
• Add the onions, minced garlic and oregano leaves. Sauté for 5 - 7 minutes until the onions are softened and fragrant but not browned. 
• Add the white wine and simmer for 5-7 minutes or until reduced by half. 
• Stir the tomato paste into the mixture and cook for a few minutes.
• Add the chopped fresh tomatoes (or the blitzed canned tomatoes, including the juice), and sugar. (You might need to add a cup of water or the tomato juice of the stained flesh and seeds)
• Season with salt and black pepper. 
• Bring to a slow simmer before reducing to a very low heat. Simmer the sauce uncovered for 1-2 hours, until thick and reduced to your desired consistency. Stir occasionally to prevent the sauce from burning.

Optional Step: If you prefer a smoother sauce, use an immersion blender for a quick blitz, or blend in small batches using a standard blender.

Season the Sauce

• Stir the butter through the sauce.
• Taste and adjust seasoning if necessary. 
• Stir in the finely sliced fresh basil leaves.

Serve and Enjoy!

This sauce works beautifully over any pasta, but especially with spaghetti, penne, or rigatoni. You can also use it as a base for pizza, lasagna, as a sauce over grilled fish and chicken or even as a dipping sauce for garlic bread.

Chef’s Tips

• Sauce Consistency: If your sauce is too thin, simmer longer; if too thick, add a little boiling water or pasta water.
• Natural Sweetness: If the tomatoes are too acidic, add a pinch of sugar to balance the flavors.
• Richness: For a creamier texture, add a splash of heavy cream or ricotta cheese.
• Chunky Sauce: Use an immersion blender for a smoother sauce, or keep it chunky for heartier dishes.
• Pasta Options: Chunky sauces work best with pasta like penne or rigatoni, while smoother sauces pair well with spaghetti or linguini.
• Pasta Water: Save pasta water to loosen the sauce without watering it down, making it silkier.
• Canned Tomatoes: Use high-quality canned whole tomatoes like Cento San Marzanos for a quicker version of the sauce.

Variations

• Add Heat: Red pepper flakes can turn this into an arrabbiata sauce.
• Pasta Options: Great with spinach and ricotta cannelloni, ravioli, or lighter options like zoodles.
• More Flavor Ideas: Try adding pancetta, capers, olives, or even Italian sausage.
• Seafood: Shrimp, mussels, or anchovies add a different twist to this sauce.
• Add Veggies: Bell peppers, mushrooms, celery, or shredded carrots give extra texture.
• Cheese: Stir in mozzarella, pecorino romano or parmesan cheese for extra flavor.

What to Serve with Napolitana Sauce

• Pasta Dishes: Classic pairings like spaghetti, penne, or rigatoni.
• Pizza Sauce: Use this sauce as the base for a homemade pizza.
• Polenta: Pairs perfectly with creamy polenta.
• Meatballs: A hearty addition to this sauce for a comforting meal.
• Risotto: Stir this sauce into a simple risotto for extra flavor.
• Crusty Bread: Use it as a dipping sauce for a snack or appetizer.

Storage Instructions

• Fridge: Let the sauce cool to room temperature before transferring it to an airtight container. Store in the fridge for 2-3 days.
• Freezer: For batch cooking, freeze the sauce in an airtight container for up to 3 months.
• Reheat: Thaw in the fridge overnight. Reheat in a large saucepan over medium heat, adding a little water or broth to loosen the sauce as needed.

FAQ's

This Homemade Napolitana Sauce is a versatile and flavorful option for all your favorite Italian dishes. Whether you're making pasta napolitana, pizza, or dipping crusty bread, this rich and hearty sauce will satisfy any craving. Give it a try and experience the wonderful flavors of Italy in your kitchen today!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.