A traditional and versatile tomato sauce made with vine-ripened tomatoes, onions, garlic and Italian seasonings.
Ground Tomatoes (tomatoes, salt, naturally derived citric acid), Water, Onions, Olive Oil, Tomato Puree (tomatoes, salt, naturally derived citric acid), Garlic, Parsley, Basil, Sea Salt, Spices.
A garnish of basil or drizzle of extra virgin olive oil, use over a unique pasta shape, grated Parmigiano Reggiano
A garnish of balsamic reduction and extra virgin olive oil, serve over a handmade pasta, light addition of heavy cream to create a pink pomodoro sauce, fresh and halved cherry tomatoes for a “chunkier” sauce, add capers and red chili flakes and parsley for a puttanesca sauce
Top Shelf ($$$)
Use the marinara as base for seafood broth (add scallops, shrimp, crab), Use gnocchi, marinara, basil and shredded mozzarella and broil for a rustic first course (gnocchi alla Sorrentina)