Pomodoro/Tomato Sauce

Tomato sauce is the most famous and versatile of all Italian sauces. It can be made from fresh or good quality preserved tomatoes. It is used as the base of an almost infinite number of pasta sauces, pizzas, al forno/baked dishes or combined with meat, fish and vegetables, served raw, preserved and finished in countless ways.
Allergens: Sulphur, Celery

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Warm the sauce on low heat in a pan until heated through. Add cooked pasta to the sauce with some cooking water and mix until fully incorporated. Plate with freshly grated Parmigiano Reggiano.
It pairs perfectly with lots of our homemade ravioli including Spinach & Ricotta Ravioli, our fresh or dry long and short pasta, and finished with Parmigiano Reggiano. It can be used to make lasagne or on our pizza kits or in a Parmigiana di Melanzane (baked aubergine dish with mozzarella, parmesan and breadcrumbs.)
Tomato, Extra Virgin Olive Oil, Garlic, Onion, Carrot, Celery, Red Wine, Sugar, Salt
Portion size: 500g serves 4 x 125g portions of pasta. Storage: Store in fridge and consume by use-by date, which is 3 days from day of delivery. Sauces can be frozen from fresh for up to 3 months. Defrost or heat in a pan on a low heat directly from frozen. Add a small amount of water if necessary to prevent burning. Ensure sauce is completely defrosted and cooked through before serving.