Sauces

Description	Product
Tomato with Herbs: A great medley of herbs, garlic, onions and tomato for a complimentary never overpowering taste. Tomato with black olives: It really speaks for its self. Tomato with Sweet Red Roasted Peppers: Prepared with herbs, garlic and onions. Complements pasta with a sweeter taste than just plain tomato. Meat and Tomato: Argentine style, with a nice hint of cumin. It’s great in our lasagna. Wild Mushroom: In a base of white sauce made with not just butter but olive oil as well. Dark and rich made with porcini from the Chilean Andes, when tomato is not desired. Portuguese Clam Sauce: Bacon, bay leaf and lots of paprika complement the baby clams, with just a touch of tomato. Putanesca: Created by the naughty ladies of the night, as the name insinuates. Black olives, capers and anchovies give this tomato sauce its character. Of course garlic and herbs are a must ingredient. Pesto: Ah!! The classic; basil, parsley, walnuts, pignioli, garlic, olive oil and parmesan give this sauce its distinctive flavor. Good for a lot more than just pasta. Sun Dried Tomato Pesto: The only ingredient it has in common with its cousin, the green pesto, is the olive oil and the garlic. The rest is a mélange of sun dried tomatoes, black olives and many different herbs. Just great for so many different dishes. Chimichurri: An argentine barbecue sauce, used by Americans on empanadas. There are as many versions of this sauce as there are people creating it.