History of “The Tomato Sauce”

Evolution of Tomato Sauce: As tomatoes became a common ingredient, various regions in Italy developed their own versions of tomato sauce. The basic ingredients included tomatoes, garlic, onions, and herbs, cooked down into a rich, flavorful sauce. Over time, this sauce became integral to many Italian dishes, including pasta and pizza.

Italian Immigration to Canada: Italian immigration to Canada began in earnest in the late 19th and early 20th centuries, with a significant increase after World War II. Many Italian immigrants settled in urban areas like Toronto, Montreal, and Vancouver, bringing their rich culinary traditions with them, including the beloved tomato sauce.

Today's Landscape: Today, tomato sauce is an indispensable part of Canadian cuisine, featured in everything from pasta and pizza to more uniquely Canadian creations like poutine with tomato-based gravies. Italian festivals and culinary events across Canada often celebrate the versatility and history of tomato sauce, showcasing both traditional and innovative uses.

  • Puree

    Achieve a velvety texture in your sauces with Rodolfi's rich tomato puree. Ideal for simmering with herbs and spices, it forms the perfect base for pasta sauces, stews, and soups, enveloping every bite with deep, robust flavors.

  • Paste

    Concentrated and intensely flavorful, Rodolfi's tomato paste is a secret weapon in the kitchen. Use it to thicken sauces, enrich the taste of meat dishes, or as a base for homemade pizza sauces, adding a rich umami depth that elevates your recipes.

  • Crushed Tomatoes

    For those who love a more rustic feel, Rodolfi's crushed tomatoes offer a chunky, fresh texture that's versatile in use. Perfect for marinara sauces, chili, or as a topping on bruschetta, they bring a burst of freshness and are a testament to the simplicity of Italian cooking.

Penne Alla Ortolina

Serving Size: 4 Start to Finish Time: 10 Minutes
Recipe by Chef Pino Di Cerbo

  • 450 grams Aurora Penne Lisce Pasta

    2 tablespoons unsalted butter

    1 tablespoon Aurora minced garlic

    1 small bunch fresh parsley 1 tube (130 grams)

    Rodolfi Ortolina

    2 cups heavy cream 35% Aurora Sea Salt

  • Bring a large pot of salted water to a boil and cook the Aurora Penne Lisce to package directions.

    Meanwhile, melt the butter over medium-high heat in a large saute pan. Add in the garlic and cook for 30 seconds.

    Finely chop the parsley stems and leaves. Add the stems to the pan then the tube of Ortolina. Cook for a few minutes while stirring.

    Add in the cream and bing it to a gentle simmer. When the pasta is cooked to al dente add it to the pan along with a little of the pasta water. Stir until well combined.

    Garnish with the parsley leaves and serve immediately. Enjoy!

The Secrets to a Superb Tomato Sauce

At the heart of Italian cooking, a good tomato sauce is both an art and a science, exemplified by Rodolfi's commitment to excellence since 1896.

Quality Ingredients: It starts with the finest Italian tomatoes, selected for their vibrant flavor and perfect acidity.

Simplicity: The simplicity of ingredients is key—each element is chosen to enhance the tomatoes' natural richness.

Slow Cooking: Employing slow cooking techniques deepens the flavors, allowing them to meld