San Marzano Pizza-Pasta Sauce
San Marzano Pizza-Pasta Sauce
No Heat
Most Picked
Two
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Kid-approved. Parent-loved. Pasta-ready.
A sauce that smells like Sunday at your favourite pizza cafe. It clings to penne, melts into cheese, and feels like more effort than it actually took.
Crafted with fresh basil, handpicked herbs and high-quality San Marzano tomatoes that are naturally sweet, low-acid, and full of depth. Slow-simmered with garlic, and jaggery.
What's Inside
San Marzano tomatoes, tomato paste, water, jaggery (12%), distilled vinegar, olive oil, garlic, iodised salt (1%), starch, oregano, basil, Kashmiri chilli powder
What's Not
Dairy products, artificial preservatives, synthetic colours, artificial flavourings
- Stir into hot pasta
- Spread on toast with cheese
- Layer it on homemade pizzas
Crafted in a chef's studio kitchen. Far away from factory interference.
We believe in REAL food. So every small batch is crafted in a professional kitchen, not manufactured in a factory.
TASTING NOTES
COLOUR
warm crimson
Taste
tangy, basil-rich
Texture
smooth, dense
Aroma
bright, herbed
Frequently Asked Questions
Is it spicy?
Is it spicy?
Is it vegan?
Is it vegan?
Is it Jain-friendly?
Is it Jain-friendly?
Do you offer custom sizes?
Do you offer custom sizes?
Refrigerate after opening?
Refrigerate after opening?
Can I cook with it?
Can I cook with it?
Which tomatoes do you use?
Which tomatoes do you use?
What oil is used?
What oil is used?
What's the product's shelf-life?
What's the product's shelf-life?
How long does shipping take?
How long does shipping take?
It was amazing and super fresh and super tasty
Was ok, not worth the hype
great flavor
Love it
Too sweet
i found it a bit sweet and perhaps a bit acidic
Loved the taste 😍
Turned even plain bread and butter into a snack with one spread.
Made masala toast with this and pav bhaji masala — such comfort.
Great in leftover sabzi wraps — tomato richness ties it all together.
Mixed it into moong dal cheela batter — flavourful change.
Sautéed mushrooms and added a spoon — filled the room with aroma.
Dal pakwan topped with a bit of this sauce — fusion but fun.
Used it in tandoori marinade — brought balance to the masalas.
Added it to vegetable stew — brought in warmth without spice.
Mixed it with curd to tone it down — used in toast sandwiches.
Works as a quick dip with medu vada and some chilli flakes.
Layered it in masala pav — added depth and sweetness.
Used it as a chutney replacement for kathi rolls.
Used it for baked moong sprouts with cheese — went down well.
Added to khakhra with cheese — made a quick evening snack.
Masala oats turned out better with a spoon of this sauce.
Used in poha instead of lemon — added a full-bodied tang.
Mixed it into leftover chole — gave it a mild tomato sharpness.
Stirred into sooji upma — kids didn’t even notice the vegetables.
Mixed with dal for a quick tomato-flavoured variation — tasted rich.
Added to cooked sabudana to bring a tangy depth.
Pizza sauce on toast with a slice of mozzarella — a brilliant midday snack.
Most tomato sauces are too sweet for me — this one’s perfectly balanced.
Lovely with everything from roast veg to pasta bakes — these sauces make midweek cooking so much simpler.
Poured it over boiled macaroni with Indian-style masala — super tasty.
Super handy when there’s no time to chop onions and tomatoes.
Tried it with aloo patties — ketchup who?
Made veg pulao with a spoon of it stirred in — lovely flavour.
Great base for homemade pav bhaji if you’re out of fresh tomatoes.