Rich and acidic with a comforting sweetness unlike anything else, just a whiff of marinara sauce pulls at your heartstrings. And while there’s nothing wrong with instantly envisioning a steaming bowl of marinara-drenched spaghetti (in fact it’s incredibly right), our organic tomato sauces have so much more to offer. Adding bold flavor, earthy depth and comforting warmth to dishes well beyond the pasta pot, our Sicilian tomato sauces are a secret weapon in the kitchen. 

From silky gazpacho soup to velvety crespelle, savory caponata sandwiches and comforting polenta alla spianatora, we’re diving into the many delicious ways to incorporate our passata and marinara sauces in non-pasta recipes. What’s your favorite way to use tomato sauce? 

GAZPACHO

Silky, tangy and perfectly acidic, gazpacho is exquisitely balanced to make you reach for spoonful after spoonful. Our clean, deeply flavorful Sicilian Passata Sauce serves as the base of this classic Spanish soup, while our gorgeous Heritage Blend extra virgin olive oil adds enough fat to coat your tongue with an elegant peppery finish. 

ITALIAN CABBAGE ROLLS 

Much like classic Polish Cabbage Rolls, our Italian Cabbage Rolls are filled with ground pork, aromatics and are stewed in luscious tomato sauce to deliver a healthy and warming dinner for the whole family. 

EGGS IN PURGATORY

While we love savory frittata or sweet Olive Oil Crepes for breakfast, sometimes a deeply warming, hearty bowl of eggs stewed in spicy tomato sauce is exactly what the doctor ordered. The best part? Our Eggs in Purgatory are equally delicious for a quick dinner. Serve with fresh sourdough for a chef’s kiss meal. 

CRESPELLE ALLA FIORENTINA

Filled with creamy spinach ricotta, thin crepes are folded into handkerchief-like pouches before being lathered in a velvety bechamel sauce and topped with rich Passata Sauce. Velvety, rich and mouthwatering, Crespelle alla Fiorentina are like elegant Italian enchiladas, only better. 

CHICKEN CACCIATORE

Slowly stewed until the chicken melts off the bone, this Chicken Cacciatore warms you from the inside out. Gaining richness from pure tomato Passata, earthy depth from mushrooms, savory zest from green olives and gorgeous warmth from herbs and soffritto, it delivers the warming flavors of Italy in every spoonful. Serve over a bowl of steamed rice or creamy polenta for the perfect weeknight meal. 

POLENTA ALLA SPIANATORA

Serving as the base for a luscious ragû, creamy polenta ties together this deeply comforting communal dish. Traditionally served in Northern-Italy, polenta alla spianatora is served right on the table (or for practicalities sake a wooden serving board). Simply doll out the wine, pass out the forks, dig in and let the conversation flow. 

SCACCIA RAGUSANA

A Sicilian favorite, Scaccia Ragusana folds marinara sauce into layers of dough with shredded cheese. Baked at high heat, the result is somewhere between a lasagna and a calzone: layers of sauce-y, cheesy goodness in a handheld vessel of deliciousness. 

EGGPLANT PARM

Each layer of eggplant parmigiana is a symphony of flavors - tender eggplant, embraced by a blanket of rich Marinara sauce and succulent melted mozzarella and Parmigiano-Reggiano and enhanced with a tantalizing crispy exterior, creating an irresistible texture and flavor that dances on your palate. 

EGGPLANT CAPONATA

Featuring meaty eggplant, sweet bell pepper, onion, briny olives, capers and sweet sultanas, eggplant caponata embodies Sicily’s divers and rich history. Stewed into a savory, jammy spread, we like to pile caponata onto fresh ciabatta bread with mozzarella, basil, and rich balsamic vinegar for an unforgettable sandwich. 

CORLEONESE CALZONE

Like another Napolesian favorite (hint, we mean pizza), calzones offer an opportunity to play with the fresh ingredients you have on hand. Stuffed with ricotta, mozzarella, tomato sauce, sausage and basil, our Corleonese Calzone delivers the rustic flavors of Sicily encased in an equally rustic ancient grain pizza dough.