Marinara in the kettle
On Our Lines
Pasta Sauces, done at scale
A good red sauce is mostly patience: tomatoes, aromatics and time in the kettle. Our cooking process gives sauce that time at production scale, then hot-fills it into jars so what reaches the shelf is what came out of the kettle.
We work with restaurant groups and retail brands alike, scaling from a chef's stovetop recipe to a full production run while protecting the balance of acidity, sweetness and body that defines it.
Typical projects
- Marinara and pomodoro
- Arrabbiata and spicy reds
- Roasted garlic and basil variants
- Vodka-style sauces
- Pizza and dipping sauces
- Food-service formats to 50 gallons
ARun Parameters
- Minimum run of 1,000 gallons
- Orders placed at least quarterly
- Capacity that scales to nationwide volume
BPackaging Formats
- Retail: 8 oz to 32 oz, glass and plastic
- Jars, bottles and squeeze bottles in 6- or 12-pack trays
- Food service: 1 gallon to 50 gallon
CQuality & Certifications
- SQF certified (GFSI-recognized)
- Kosher certified by the Orthodox Union (OU)
- Gluten-free via the Gluten Free Food Program
Also on Our Lines
More of what we make
Ready to run your pasta sauce?
Tell us about your recipe and your volume. We’ll respond within two business days.
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