Friday, March 13, 2009

Mama Thomas Spaghetti Sauces

It takes time and the freshest ingredients to make really good spaghetti sauce from scratch. Ideally, you should also have your Italian grandma's family recipe. If you don't have the time, or access to high-quality fresh produce, or an Italian grandma, you don't need to sacrifice taste -- you just need Mama Thomas Pasta Sauce and Mama Thomas Marinara. Both of these all-natural sauces are made with the finest 100% natural ingredients beginning with farm-fresh sun-ripened tomatoes and extra virgin olive oil. And yes, both of them are made using delicious recipes from Mama Thomas' Italian friend Salvatore. What's the difference between the Pasta Sauce and the Marinara? The Marinara is an authentic old world Marinara made with chunky tomatoes, extra virgin olive oil and a touch of garlic and spices for a bright, light flavor. In contrast, the Pasta Sauce is "Americanized" in that it is a thicker, smoother sauce (the tomatoes are pureed rather than chunked), with a bolder flavor.

You can use either the Marinara or the Pasta Sauce on spaghetti and all other pastas, and in any Italian recipe. I personally prefer the Marinara sauce with seafood or chicken pasta dishes, with cheese tortellini, as a topping for crostini, or simply over plain spaghetti or steamed veggies. I use the Pasta Sauce in more complex dishes like Eggplant Parmigiana or Chicken Parmigiana, pastas with meat like lasagne, and as a dipping sauce for breadsticks (warm the sauce in your microwave before serving). Both of the Mama Thomas Spaghetti Sauces are all-natural, preservative free, and on sale at the Carolina Sauce Company.

Zestfully yours,

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