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X Italian Sauces
Tomato Sauce Alla Napolitana (with fresh tomatoes, carrot, celery and basil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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1 lb. tomatoes
1 onion
1 carrot
2 stalks celery
A few leaves of fresh basil
Pepper and salt to taste

To Enrich
Slice of ham, finely chopped and/or
A glass of Marsala


"Wash tomatoes, cut in pieces and place in saucepan with other vegetables cut coarsely. Allow to cook slowly for half an hour or until the vegetables are tender. Remove from fire and pass through a sieve. Season with pepper and salt. Usually in Naples a knob of fresh lard is added at the end of the cooking and mixed well with the sauce, and just before serving a little freshly chopped basil makes an excellent finish touch.... Try the addition of a slice of ham, finely chopped, and/or a glass of Marsala to the finished sauce."


The recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. Photo: Mary Melfi.

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