Ingredients

Steps

1. Preheat the oven to 220C degrees. Pour both tinned tomatoes into a large baking dish. Rinse out the cans with 300g water and pour over the tomatoes.
2. Add the garlic cloves and oregano on top, and stream the olive oil over the top evenly. Push the garlic and oregano underneath the tomatoes so they don’t burn and then season with plenty of salt.
3. Roast for 2 hours, or until the tomatoes are reduced by a quarter, checking every 30 minutes and giving it a slight stir.
4. When the tomatoes are ready, heat a good glug of olive oil in a large heavy-based saucepan over medium heat. Add the onions in along with a good pinch of salt. When the onions have softened, carefully add in the roasted tomatoes. Rinse out the baking dish with 1 cup of water to get the sticky bits off, and then cook out the tomato sauce until it tastes great! This usually takes between 15-30 minutes.
5. The big secret to making the napoli taste the way it does, is to add some butter, Parmigiano and fresh garlic in the sauce right before serving.
6. Serve with cooked pasta of your choice, plenty of fresh oregano, a good grating of parmesan, olive oil, and black pepper to finish.