Marinara Pasta Sauce
Marinara Pasta Sauce
Couldn't load pickup availability
Flavor Experience
Flavor Experience
Description
Description
Authentic Italian marinara sauce is not just a condiment; it’s a tradition steeped in the rich culinary history of Italy. Our Di Bruno Bros. Marinara Pasta Sauce brings the warmth of a Sunday gravy to your dining experience, elevating any meal with its heartfelt flavor. Crafted from whole Italian tomatoes, this extraordinary sauce is kettle-cooked with fresh basil and roasted garlic, resulting in a harmony of taste that boasts a balance of natural sweetness and acidity. The result is a thick, hearty texture that clings beautifully to your pasta, enhancing each bite.
The Story
Our approach to making tonic marinara sauce honors time-honored Italian traditions. By simmering whole Italian tomatoes to perfection with basil and garlic, we ensure that our sauce embodies the essence of a lovingly prepared family recipe. A delicate touch of sugar smooths out the tanginess of the tomatoes, allowing the rich, genuine flavor to shine through, reminiscent of homemade marinara sauce that simmers on the stovetop for hours. This care and attention to detail transforms a simple sauce into an authentic Italian marinara sauce that can transport you to a sun-soaked Italian kitchen.
Usage Tips
- Toss with spaghetti or rigatoni for a classic weeknight plate reminiscent of Sunday dinners.
- Spread as a base for your handmade pizza, then layer on fresh mozzarella and your favorite toppings for an Italian feast.
- Warm the sauce and serve it alongside a fresh baguette for dipping, creating an inviting appetizer for gatherings.
Quick Facts
- Origin: Italy
- Unit Size: 24 oz.
- Case Pack: 6 × 24 oz.
- UPC: 81004816082
Ingredients
Ingredients
Nutrition Facts
Nutrition Facts
Storage & Handling
Storage & Handling
Keep your wedges singing long after they leave our counter by mastering the art of the wrap - visit our blog to learn why our reusable cheese bags are the ultimate secret to cave-fresh flavor at home.
