To reduce the bitterness of tomatoes in Napolitana sauce, add some sugar to the sauce while cooking, then remove from heat and add some freshly chopped basil.

It’s easy to make your own sun-dried tomatoes at home. Cut whole Roma tomatoes into quarters and place on a tray sprinkled with rock salt. Season the tomatoes with dried oregano (or mixed herbs), salt & freshly ground pepper. Roast in the oven at the lowest temperature for a couple of hours. Keep an eye on them, you don’t want them to completely dry out. Finally, store the tomatoes in olive oil in an air tight container; they should keep for around 2-3 weeks
in the fridge.