Frequently Asked Questions

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By refrigerating our sauce  we are better able to preserve the quality, taste, and freshness versus keeping it on the shelf at room temperature. Refrigeration slows down the chemical reactions responsible for changes in flavour, color and texture. 

We recommend heating the marinara sauce by slowly bringing it up to temperature in a pan or pot until it reaches 74 C/165 F when it begins to simmer and bubbles form on the surface. Use a thermometer for best results.  Reserve some sauce by spooning 1/3 of it in a separate pan or pot set on low heat.  Once your pasta  is boiling and nearly finished (at this point pasta is "al dente" or "to the tooth" which is firm but not mushy), add a small amount of the pasta water to  the  sauce  (2 tablespoons) and toss with the pasta in the original pan for a couple minutes on medium heat so it can absorb the sauce.  To serve, take the pasta out of the pan and put it on a plate with tongs and spoon the reserved sauce from the pan over top.  Add aged shredded parmesan cheese (2-3 years old is best) over top and finely sliced fresh basil.  Grind some freshly cracked pepper on top and for added indulgence drizzle with a small amount of high quality extra virgin olive oil over top. For a spicy kick add red pepper flakes or Calabrian chilies.

Besides the appearance, the main purpose of the black packaging is to protect the product from exposure to light which causes flavour to degrade over time. You can view the sauce from the transparent window at the bottom of the pouch.

The best thing to do in this case is to freeze your sauce in the sealed bag or  pour it into a freezer-safe  container. When ready to use,  thaw frozen sauce overnight in the fridge before reheating.

Try to consume the product within 3-5 days for optimal flavour and freshness. Do not keep it in the fridge for longer than a week. It is best to freeze the sauce if it has been in the fridge for 5 days if you wish to enjoy it at a later time.