It’s a hot debate in NY and probably everywhere. Do you like your pizza thin-crusted or thick? Cheese, pepperoni, mushrooms, canadian bacon, sausage, olives…
Regardless, 75% of pizzas have one thing is common. Marinara sauce. In my opinion, it’s what makes the pizza (or the pasta for that matter). I like both thick and thin pizza because it’s the flavor that counts. Here in San Antonio, try Goomba’s and you can skip your trip to New York. Those guys will even feed your kids free dinner. Love them!
But! We are talking about marinara sauce here. So c’mon, confess. Which one do you buy? Ragu? Progresso? Do you make your own? Which canned tomatoes do you use?
I used to make my own all the time because well, being from NY and growing up on the good stuff, I just couldn’t bring myself to eat marinara with sugar – I mean high fructose corn syrup – in it. Sugar is not for marinara. It’s for the cannoli.
Then I found Rao’s and the delicious world of Italian food away from home was just a trip to HEB away! Rao’s has something on the ingredient list I like: all things I can read and pronounce and cook with myself if I choose. But it’s more than that. It just tastes awesome! So, the next time you make your pizza or pasta at home, spend the extra $5 on a good-quality sauce and watch your family LOVE it.