Marinara

Marinara is a celebration of the bounty of Italian ingredients and we use the best tomatoes, extra virgin olive oil, onion, sea salt, garlic basil and oregano in this ready-to-go sauce! It’s a versatile accompaniment to add as a topping on pizza, pasta, sandwiches, and combined with other sauces for a custom taste.

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The Heart of Italian Tradition, in Every Jar

IN ITALY, TOMATO SAUCE ISN'T JUST AN INGREDIENT – it's a ritual. From the sun-drenched fields of the South to family kitchens across the country, tomatoes are transformed into rich, velvety sauces that bring warmth and authenticity to every dish.
AT THE CORE OF OUR RECIPES LIES A SIMPLE YET POWERFUL BLEND: fresh Italian tomatoes, extra virgin olive oil, and a slow-cooking process that enhances every note of flavor. Whether paired with meat ragù, seafood, hearty soups, or the perfect pizza, our tomato sauces are crafted to honor generations of Italian culinary tradition.
EACH JAR CAPTURES THE ESSENCE OF ITALIAN COOKING – enriched with the aromas of basil, ricotta, olives, peppers, and chili – and designed to elevate your pasta dish from simple to unforgettable.
DID YOU KNOW? Tomato sauce first appeared in Italian cookbooks in 1690, but it wasn’t paired with pasta until 1839. Thanks to Lazzaro Spallanzani’s preservation techniques in 1762, Italians could finally enjoy tomato sauce year-round – turning it into a true staple from Naples to Parma.

Ingredients

Diced tomatoes in tomato juice, Tomato paste, Onion, Extra virgin olive oil, Roasted garlic, Sugar, Salt, Basil, Parsley, Oregano, Citric acid, Black pepper.

Preparation

Empty contents into a pan. Heat gently and stir into cooked pasta and serve immediately.

Nutrition Facts	Per 1/2 cup (125mg)	%Daily Value*
Calories	80
Total Fat	4g	5%
Saturated	0.6g	3%
Trans	0g
Total Carbohydrate	11g	4%
Fiber	3g	11%
Total Sugars	7g
Includes	0g Added Sugars	0%
Protein	2g
Cholesterol	0mg
Sodium	410mg	18%
Calcium		2%
Iron		4%
Potassium		10%
Vitamin D		0%

*5% or less is a little, 15% or more is a lot.

Recipes

Easy & Quick

Pasta alla boscaiola

Ingredients (Serves 4):

320 g. pasta
200 g. sausage
400 g. Fiorfiore Marinara Pasta Sauce
400 g. cremini mushrooms
100 g. white onion
1 garlic clove
1 dl white wine
2 tbs (50 g.) minced basil leaves

Preparing:

Stir fry the chopped onion with 2 tablespoons of extra virgin olive oil, add the sausage, stripped of the casing, and the mushrooms cut into slices.
When it starts to brown, add the white wine and then add the Fiorfiore Marinara Pasta Sauce. Cook for 10 minutes on medium-low heat.
In a saucepan, boil one liter of water for every 100 g. of pasta. When it boils add a pinch of salt and the pasta and cook until "al dente".
Drain the pasta and toss it in with the sauce. Serve with fresh basil and grated Parmesan.

Preparation time: 13 minutes minutes

Tomatoes:
the king of Italian vegetables

Tomatoes first appeared in northern Italy in 1596, but only as an ornamental plant. It was the father of Italian botany, Pietro Andrea Mattioli, who is attributed to naming the fruit "pomo d'oro" (or golden apple).

The favorable climate of the south led to the production of tomatoes that were larger and bright orange-red in color. However, it wasn’t until the 18th and 19th centuries, especially after Italy was unified, that tomatoes cinched their spot in popular Italian cuisine.

Tomato and Olive Pasta Sauce

Tomato and Ricotta Pasta Sauce

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