Comments on: Napolitana Sauce (Neapolitan Sauce)

By: Heather

Heather — Tue, 10 Jun 2025 16:56:55 +0000

In reply to Paul. Awe thank you so much Paul! I very much appreciate you coming back to comment, especially since you usually don’t! I totally get the skepticism about the oil and water amounts. It does feel like a lot at first glance. Your kind words seriously made my day, and I’m thrilled the sauce won you over!

By: Paul

Paul — Tue, 10 Jun 2025 09:18:36 +0000

Hey Heather,
I never comment, but had to after making this recipe. Nap/Marinara sauce is made on a reg basis in our household and don’t know why, but I googled recipes on it. When I came across yours, I admit I was very sceptical as I thought 1/4 cup of oil and 3 cups of water is way too much, but I followed the recipe despite my reservations and wow, it puts my sauce to shame 🙂 Thank you so much for the recipe.

By: Heather

Heather — Mon, 28 Apr 2025 17:12:05 +0000

In reply to Brian. Brian this literally made my day! Thank you so much for trying the recipe and for coming back to share. It put a huge smile on my face!

By: Brian

Brian — Sun, 27 Apr 2025 14:08:46 +0000

Followed your recipe precisely earlier today and had with some homemade Gnocchi. It was sensational. Hands down the best Napolitana sauce I’ve made. My wife doesn’t like overly tomatoey sauces but had two bowls and mopped her plate!! Thank you!

By: Heather

Heather — Wed, 09 Apr 2025 16:44:06 +0000

In reply to Heather.

Thanks so much for your feedback—I’m really glad the flavor hit the mark!

When tripling a recipe like this, the sauce can turn out thinner because larger batches don’t reduce the same way unless you’re using a much wider pot. More volume means less surface area for steam to escape, so the water hangs around longer. That’s likely why it stayed runny, even after hours of simmering.

In bigger batches, it helps to hold back some of the water and add it gradually as it cooks. Your instinct was spot on!

I really appreciate you giving it a try, and I hope it still turned out tasty in the end!

By: Heather

Heather — Mon, 07 Apr 2025 21:58:45 +0000

So I tripled this recipe, and while the flavor is great, it is a very runny thin sauce. I followed the directions exactly and have had this simmering for hours. I then tried adding some parm but will have to resort to a corn starch slurry to save this and make it usable.
I should have gone with my instinct and cut all that water back.

By: Heather

Heather — Fri, 07 Mar 2025 01:15:23 +0000

In reply to Jessica.

Hi Jessica! Wow, that absolutely makes my day! I’m so thrilled the sauce was such a hit. There really is no going back once you taste homemade.

If you want to make it in bulk, I’d recommend using very large pots and sourcing good-quality canned tomatoes in bulk. Smart & Final might be your best bet since Costco can be hit or miss. And if you’re thinking of long-term storage, canning is the way to go! My parents canned all the time, but I’ll be honest, it still intimidates me a bit. That said, a good water bath canning method should work beautifully for this sauce, ensuring you have a stash of homemade sauce ready whenever you need it. If you’re new to canning, the Ball website and their Blue Book Guide to Preserving are great resources to get started!

Hope that helps, and thank you again for your kind words!

By: Jessica

Jessica — Thu, 06 Mar 2025 22:40:23 +0000

I made this last week and the reaction it got was incredible. I will never use supermarket sauce again. Which leads me to my question. What’s the best way to bottle and keep this as I would like to make in bulk and have on hand whenever I need it. Any reocmmendations?

By: Heather

Heather — Tue, 04 Feb 2025 23:08:27 +0000

In reply to Maggie. Maggie thank you so much! I appreciate your feedback and encouragement. I hope you enjoy the sauce!!

By: Maggie

Maggie — Mon, 03 Feb 2025 23:15:11 +0000

In reply to Chris B. Chris, I had a recipe years ago that had 7 tablespoons of olive oil in it and at the time I thought it was a lot BUT I have to say it was absolutely delicious! I used fresh tomatoes with skin on (as they were home grown) and I cannot find the recipe now. This recipe seems the closest to how I remember it. It was the first ever Napolatana sauce I had ever made. It was simply delicious and I had it spooned over angel pasta for a lunch with a side salad. YUM! Quality ingredients is key. Thank you for the recipe :-)