What happened to Mario Botalli's Pasta Sauce?
I've been meaning to post this for a while. Some time ago, the Mario Botalli's Pasta Sauce disappeared from my local Trader Joe's? Anyone know where I can get it in Los Angeles? It was the best jarred pasta sauce I ever had. Please save my quick weeknight pastas!
Gone a few months ago back East, too. TJ's always cycles products, so this is to be expected.
Some are still sold by other vendors online, like Zingermans. For a princely sum, of course.
Shame isn't it. At the time there was a thread where someone posted that they had contacted TJ and they said demand was low.
It was almost six months I believe. I bought almost all of the backstock at three stores in LA. Good sauce and the only thing we like besides Rao's.
I was wondering the same thing! Found it in a food store at an outlet mall of all places, the one in Flemington NJ. Only bought 2 jars - stupid of me. I also think this and Rao's is the only good jarred sauce out there. Worth the price.
As was mentioned, Zingerman's does sell some of Mario Batali's Sugo, but at inflated prices, coupled with the shipping costs. By doing a Google search (of course, you have to spell his name correctly in order to have a productive search), I was able to learn that his products will soon be sold in Whole Foods Markets (North Atlantic Division).
Perhaps you can convince the powers-that-be at Whole Foods to sell the Mario Batali products in California also, or perhaps they may be willing to ship a case of the product to you. This would still undoubtedly be cheaper than buying from Zingerman's.
It's $9 a 25-oz jar @ Zingermans, or about what you'd spend for 4+ large cans of good San Marzano peeled tomatoes.
I know this is not the point here, but I will always find an excuse (forgive me) for reminding us all of a fact of good pasta sauce reality: in almost the time it takes the water to boil, you can have a great, simple sauce. Open one 28-oz can of quality peeled whole tomatoes, such as Muir Glen or an Italian import; drain most liquid. Pour into bowl, and squoosh with fingers till crushed. Heat olive oil in skillet, add whole crushed garlic clove(s) or one minced onion. Heat for 2 minutes. Add bowl of tomato, bunch of basil and/or parsley, salt, pepper (red or black). Simmer for 15 minutes or until desired thickness--should not be too dry. Add cooked pasta to skillet, toss with sauce, saving a portion for topping. Sauce freezes well. That's it.
re: bob oppedisano
so with you on the easy but delicious sauce from a can of tomatoes!
in seeking a local retail outlet for the batali sauces, however, i came upon a couple of recipes i thought i'd link.
>>>"Mario Batali has launched a line of pasta sauces inspired by and made from the incomparable San Marzano plum tomatoes grown in the Sarnese-Nocerino area of Italy. They are made with fresh chopped onions and garlic, and include only fresh herbs and spices with no pastes or purees added."<<<
look at this, too:
>>""Mario Batali's Basic Pasta Sauce
This simple sauce is the glue that holds famed chef Mario Batali's restaurants together! It's delicious in pasta dishes of all kinds.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
1/4 cup extra-virgin olive oil
1 Spanish onion, cut into 1/4 inch dice
4 cloves garlic, thinly sliced
1 tablespoon dried thyme, or 3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
1 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Coarse salt to taste."<<<
while i'm at it, here's his bolognese recipe: http://www.foodnetwork.com/recipes/ma...
and also rao's marinara sauce: http://www.therecipereader.com/marina...
Babbo has an incredible archive of it's recipes on the website. Batali's simple tomato sauce recipe as shown by alkapal was on the site in the past but seems to have been removed which I think is silly because the recipe is dead simple. It's the one I use.