All of our gourmet Italian marinara sauces are homemade with nothing but the finest ingredients. We have four sauces to choose from including creamy vodka, mushroom and wine, classic smooth, and chunky tomato. We might be sold at a store near you, so take a look at our “Where You Can Find Us” page to see where you can pick up a jar for your next meal. As we work on getting our shopping cart up, you can use the contact form if you would like to order one of the Casericco Italian Sauces. If we’re not in a store near you, talk to your grocery manager and ask him to contact me.

FINALLY!!! A marinara sauce that needs no doctoring, not a thing, –just heat and eat. A good marinara sauce is a staple that should be in everyone’s kitchen. And I’m going to show you all the uses and recipes that will help complete all kinds of dishes, from pasta, to seafood, to ground beef. Check out Other Uses, and find a recipe that catches your eye.

Choose from any of the four varieties: Chunky Tomato (get a burst of fresh tomato with almost every bite); Classic Smooth (for the no-chunky finicky type); Vodka (a creamy, spicy unique flavor); and Mushroom and Wine (Mushroom lovers with that extra dose of rich, red wine).

Okay… I am not a chef. I’m like millions of you moms out there just trying to keep the family fed with healthy, good-tasting meals. Now that you know about my sauces, did you know how many ways you can use it?

I have listed some very tasty ways to use the varieties of marinara sauces available. I am looking for ideas from you with other ways you would like to use a good marinara sauce. Send in your recipe using any one of my sauces and I’ll post it on the website and name it after you.

Here are some of the ways you can use this versatile gourmet marinara sauce:

Over pasta; any one of the four.

Over chicken: Sauté in olive oil sliced onions and add hot pepper flakes and rosemary. Add marinara sauce over fried chicken and serve with fresh grated Pecorino Cheese.

Over fish: add black olives and capers to marinara sauce and heat. Pour over filet fish of any kind and bake until flaky.

Over polenta (By the way, I also sell fully cooked, tubes of flavored polenta): Sauté Italian (hot, if desired) sausage, pour Mushroom and Wine sauce over cooked sausage and heat through. Pour over heated (fried in evoo) polenta slices,

Meatballs: Make (or store bought) meatballs. You can either cook them first or let them simmer in the sauce until done. Place them in a pot full of chunky marinara sauce and cook through. Top with Romano cheese.

Meatloaf: Sauté peppers, onions, and add Worcestershire sauce and a bit of ketchup. Pour chunky marinara sauce over mixture and heat through. Add some to the meatloaf mixture; pour the rest over the top of the loaf. Bake and serve.

Vodka sauce : over cheese tortellini and top with fresh sage leaves and pecorino cheese.

Over Eggplant: Seasoned, breaded and sautéed eggplant, pour one of the red sauces over eggplant in a baking dish, add mozzarella cheese and grated Romano cheese and bake for 10 minutes to melt the cheese.

Over Zucchini: Grill seasoned slices of zucchini. Pour chunky marinara sauce over and top with your favorite cheese.

Smooth marinara As a Dip for chicken fingers, stromboli, or fried veggies. A great appetizer or quick snack.

SEND IN YOUR THOUGHTS AND IDEAS.

The Toast to the Coast Food and Wine Expo was a great time. I caught up with the Food Network’s Guy Fieri and some other outstanding chefs. Got to taste tons of gourmet food and top it off with excellent wine, and even some casino time. It was great to walk the famous Atlantic City Boardwalk again.

The best part about the whole expo was the customers passing through the food show, tasting our products and filling up their bags with purchases. To all of our customers who attended, thank you for your support. We all enjoyed the show.

Hope you enjoy the sauces, and come back again soon. Just stop in any time and see what’s going on and order your next “heaven in a jar” marinara sauce.

Luv, Pam

Are you bored with all of the same old summer food? How many times can you eat hamburgers and hot dogs from the grill? Well, I have the solution for you, and it’s a tasty one.

Here is a recipe for VEGGIE-STUFFED BONELESS CHICKEN BREAST WITH MARINARA.

Slice thin strips of carrots and red and peppers. Also use whole long green beans. You can add any veggies you like. These are just a few suggestions.

Preheat oven to 350 degrees F.

Using a knife, carefully butterfly each chicken breast almost to the end. Lay flat and place chicken breast between 2 sheets of plastic wrap and using a meat mallet, pound each breast to 1/4-inch thickness. Repeat with remaining chicken breasts.

Lay chicken breasts flat on a cutting board and sprinkle with salt, pepper and Italian seasoning. Place 3 to 4 strips each of the long green beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese. Roll chicken breast up and place seam side down in a medium skillet that has a think layer of olive oil coating the bottom.

Pour my Chunky Marinara sauce over the chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.

Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.

Take my word for it. It is definitely as good as it sounds. Plus, it’s a great way to get the kids to eat some veggies!