Neapolitan Balsamic Marinara

Balsamic Olive Oil Neapolitan Marinara

This veggie rich marinara-style sauce is a variation of the classic Italian Neapolitan sauce. Easy and delicious!

Ingredients:

  • 1 medium white or yellow onion (chopped)
  • 4-5 cloves garlic (minced)
  • 1 large Zucchini Squash (chopped)
  • 1 small Eggplant (chopped)
  • ½ cup Fresh Harvest Tuscan Herb olive oil
  • ¾ cup Fresh Harvest Neapolitan Herb Balsamic
  • 2 (28-ounce cans) San Marzano Italian tomatoes
  • 1 teaspoon Celery Seed
  • 1/2 tbsp. crushed chili pepper flakes
  • 1/2 tsp. baking soda
  • 1 bunch of flat-leaf parsley (minced)

 Directions:

Heat the Tuscan Herb olive oil in a large sauce pan or Dutch oven. Add the onion and sauté over medium heat until translucent (about 3-4 minutes). Add the minced Garlic and cook 1-2 minutes longer. Then add the zucchini and eggplant and cook for 5-8 minutes until slightly translucent.

Add the canned tomatoes, Neapolitan Herb balsamic, celery seed and pepper flakes. Stir well and bring to a slight boil. Then reduce heat to lowest setting, cover and let simmer for at least 30 minutes, stirring frequently. Using a wooden spoon crush the whole tomatoes against the side of the pot.

Whisk the ¼ tsp baking soda into 1 tbsp. water and add to sauce. Stir well. Simmer for up to an hour or a little longer until sauce is a thick consistency. If needed to get a thicker consistency, simmer without lid. Before serving, add the minced flat-leaf parsley and stir well.

Serve over pasta, with meatballs, on bread, and so on.

This sauce keeps well in the fridge for up to a week.

Fresh Harvest Premium Quality Olive Oil