As many of our guests stay at home to combat the spread of Covid-19, we wanted to share some of our Executive Chefs’ favourite recipes for you to try at home.

Executive Chef Veronica Canha-Hibbert from The Silo Hotel loves making authentic, home-made, slow-cooked Napolitana Sauce for her friends and family. This easy to make tomato sauce is great on pasta or as a base for home-made pizza or oven-bakes.

Ingredients

600g Fresh Tomatoes (overripe)
1 x tin Whole Peeled Tomatoes
1 x small tin Tomato Paste
50g Brown Sugar
4 shakes of Worcestershire Sauce
125ml Extra Virgin Olive Oil
5g Garlic
2 sprig Thyme
1 sprig Rosemary
2 sprigs Italian Parsley
pinch Maldon Salt
White Pepper
Paprika
1 handful Basil (chopped)

Method

Mix all the ingredients except the basil, into a heavy pot with a tight-fitting lid. Bring the ingredients to the boil and then place in an oven set at 120°C and cook for 1 hour with the lid on and then 3 hours stirring every half hour. Adjust seasoning and add the basil.