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MENU Pomodorina Sauce

Pomodorina Sauce has been Menu’s top-selling product for over 40 years. This famous Sauce is produced in Italy only once a year during the peak of the tomato season in August. This fresh-harvest Pomodorina is unique from American style “Marinaras,” which use common processing methods. Menu’s Pomodorina is a true, Italian Salsa Pomodorina, made with celery, carrots and onions, only roma tomatoes and fresh basil. Its rich color alone speaks of its quality. Simple ingredients for authentic, Italian flavor! We’ve left enough room in the recipe for you to add your personal touch!

* Receive a FREE sample can of MENU Pomodorina Sauce - No minimum Order - No obligation: Order online now or contact customer service (1-800-347-9477) for more information.

Offer valid: July 1st - September 30th.

  • Great fresh flavor
  • Full versatility
  • Superb over pasta or meats
  • Excellent base on which to express your culinary creativity
  • Save preparation time without compromising quality
  • Reliability and consistency
  • Absolutely no preservatives
  • 100% yield
  • Less water than domestic tomato sauces

View the 2012 Pomodoro Season FLyer

Shop now:
91027 Pomodorina Sauce 6/29 oz
91003 Pomodorina Sauce 6/89 oz
91033 Pomodorina Sauce 1/10 Kg

A Recipe Idea: Tuscan Panzanella

Specialty Ingredients
#91003 Neapolitan Sauce (Pomodorina)

Ingredients
N° 3 Slice of Ciabatta bread, 1” thick
4 oz Red onion, thinly sliced
3 oz Cucumber, peeled and deseeded
3 oz Italian celery
1 sprig Basil, fresh
Extra virgin olive oil, to taste
Fine sea salt & fresh ground black pepper
1 tbsp White wine vinegar
9 oz Neapolitan (Pomodorina) Sauce

Preparation
Place the thinly sliced red onions in a bowl with cold water and the white wine vinegar. Allow to soak for 1 hour. Fine dice the celery and cucumber. Roughly crumble the bread (using bread that is 2 days old will produce better flavor). Chop the basil in a thin julienne. Set aside.

In a large bowl mix together all the ingredients except the bread. Cover with plastic wrap and place in refrigerator overnight.

Distribute the chunky pieces of bread evenly on a plate. Cover the bread with the cold soup mixture and drizzle with extra virgin olive oil. Serve cold or at room temperature.

For a variation, add black olives, chili peppers or Tabasco.


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