Neapolitan tomato sauce from From Scratch: 10 Meals, 150 Recipes, and Dozens of Techniques You Will Use Over and Over (page 102) by Michael Ruhlman

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Notes about this recipe

  • averythingcooks on December 12, 2025

    This makes a large volume of a richly flavoured red sauce (needed for tomorrow night's stuffed shells for a crowd). I used a big mix of garden tomato preps (roasted sauce, puree + diced) from my freezer & canning cupboard and upped a couple to cut the tomato paste back to 3 small cans. I went 50:50 with fresh parsley & basil with plans to add more basil to the final dish. A parm rind went into the the long simmer and I'm very pleased with the results.

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