Simple, honest, and deeply satisfying — this is the sauce that started it all. Sweet, sun-ripened tomato passata is slowly cooked with fresh basil and extra virgin olive oil, nothing more. The balance of sweetness and gentle acidity is exactly right, and the result is the kind of sauce that feels like it has been made this way for generations. This sauce will bring out the child in everyone who tastes it.
The Belfiore family have farmed the same land in the province of Matera since the 1800s — a region so ancient it was known to the Greeks and Romans as Lucania, and older still than Rome itself. Their farm, the Masseria Mirogallo, stretches across 70 acres, and everything that goes into a jar comes from their own fields. No shortcuts, no unnecessary preservatives — just olive oil, vinegar, salt, and sugar, and fruit harvested at the height of summer by hand.
Stir it through spaghetti, spoon it over bruschetta, or use it as the base for Huddle's pizza dough (coming soon).
