Jule’s Tomato Sauce makes small-batch jarred tomato sauces from the recipe Pa Vitelli first cooked at his Jersey City restaurant in 1962. After Jule’s Italian Restaurant served the Westside Avenue neighborhood for more than 40 years, his children brought that unchanged sauce back to home kitchens, including the red sauce used in the restaurant’s famously towering lasagna. The company also supplies its marinara to food-service kitchens in five-gallon packaging.
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Grandpa Pete's Sunday SauceRooted in the Serro family’s Sicilian heritage, Grandpa Pete’s Sunday Sauce makes small-batch tomato sauces and homemade-style pasta from all-natural ingredients. The recipes trace back to Pete Serro’s mother and grandmother, carried from Alcamo, Sicily, to Brooklyn and later jarred by his son Charlie and family. Made in New York, the company sells its sauces and dinner packs across the Northeast and online.
Rao’s HomemadeRao’s Homemade grew out of the Rao family’s legendary New York restaurant, turning its slow-simmered Italian sauces into pantry staples alongside pasta, soups and frozen meals. Founded in 1896 by Charles Rao in East Harlem, the brand still emphasizes small-batch cooking and whole-peeled Italian tomatoes, with its original sauce created so more people could enjoy the restaurant’s signature taste at home.NEW YORK, NY
Cortazzo FoodsChef J. Scott Martino’s Cortazzo Foods makes small-batch specialty sauces, including pasta and barbecue sauces, using family recipes and all-natural ingredients. Inspired by a 1937 Cortazzo family wedding photo and recipes from his grandmother Marianina, the Lancaster company gives each product a family connection, while its “Everyone to the Table” mission has supported more than 17,000 donated meals.LANCASTER, PA
Giovanni FoodsRooted in a DeMent family speakeasy and nearly a century of cooking, Giovanni Foods makes tomato-based sauces and salsas while serving as a manufacturing partner for brands and retailers. The family-owned company grew from its grandmother’s Italian recipes and a kitchen-and-garage sauce business into a 174,000-square-foot Baldwinsville facility with six packaging lines. Its food-science and culinary team develops products collaboratively, from a customer’s recipe or from scratch, with an SQF Level-2-certified operation.BALDWINSVILLE, NY