1932 Pomodorina Basil Sauce

$14.00 / 24oz Jarprice is $14.00 by 24oz Jar

Italy

Traditionally made since 1932, this Pomodorina sauce uses only fresh picked tomatoes and basil from the fields of Emilia Romagna, Italy. The tomatoes are kettle-cooked with fresh basil and Italian herbs to infuse them with a bright, herbaceous essence. 1932 Pomodorina Basil Sauce is a robust pasta sauce that brings a true taste of Italy to any dish. Try it with Rustichella D’Abruzzo Bucatini and a shaving of Grana Padano.

“Lasagna is my ultimate comfort food, but I don't always feel like going through all of the steps to make it. This sauce has the right moisture for no-boil pasta sheets and tastes just like how my grandma made it. Nobody has to know that I didn't spend hours in the kitchen!”

Murray’s Wholesale – New York, NY

Tomato Pulp, Tomato Paste, Onion, Basil, Extra-Virgin Olive Oil, Salt, Sugar, Garlic, Natural Aromas.

The sauce’s name refers to the year 1932, when the Barbieri family began producing traditional Italian products.
These minimally-processed items are the result of three generations of family business.
The tomatoes used in this sauce come from the Emilia countryside, which is only a few kilometers from where they are turned into this delicious sauce. They are only harvested when they are fully ripe and sweet.
Though tomatoes are synonymous with Italian cuisine, the tomato wasn't introduced to Italy until the mid-sixteenth century. Originally native to South America, the first tomatoes were brought to Europe by Spanish Explorers.
Pomodoro is Italian for tomato, referring to the main ingredient of this sauce.