John Myers
Napoli Sauce À La Heiko
The perfect napoli sauce à la heiko recipe with a picture and simple step-by-step instructions.
- 750 g Tomatoes
- 1 bunch Spring onions
- 1 bunch Basil
- 1 bunch Parsely
- 1 Garlic bulbs
- Salt, pepper from the mill
- 1 tbsp Tomato paste concentrated three times
- Olive oil
- 0,5 TE Oregano
- 0,5 TE Marjoram
- Peel the tomatoes as described in the pictures and cut them into cubes. Wash the spring onions, parsley and basil and shake well to dry. Peel and finely chop the clove of garlic. Cut the spring onions into rings. Roughly chop the basil and parsley.
- Heat olive oil in a saucepan and sauté the garlic in it. Add the spring onions and let them sauté briefly. Add tomatoes and simmer on low heat for 10 minutes.
- Now add the basil and parsley and stir in. Remove the sauce from the stove and puree the sauce with a hand blender. Season again with salt and pepper. Now make the pasta of your choice and serve with Parmesan. We wanted to go with Fusilli. Good Appetite.
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