• Aglione Garlic Tomato Sauce
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Quintosapore UMBRIA

Aglione Garlic Tomato Sauce

Aglione Garlic Tomato Sauce

$20.00
$20.00
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Sugo all'aglione. The Valdichiana in a jar.

Quintosapore is a small farm in Città della Pieve, on the Umbrian side of the Valdichiana. They grow their own heritage tomatoes and Aglione, the giant sweet garlic of the valley, and cook them in season in their own kitchen.

Heritage tomatoes from the farm cooked with extra virgin olive oil, white wine, a pinch of dried chilli and 6% Aglione della Valdichiana, the huge, sweet, gentle garlic that never overpowers. Simple, punchy and ready to warm and pour over pasta; the classic partner of pici.

WHY YOU'LL LOVE IT

  • Farm-grown heritage tomatoes and Aglione della Valdichiana
  • Sweet, gentle garlic, no harshness
  • Ready to use, just warm it

HOW TO ENJOY IT

  • Pici all'aglione, the Tuscan-Umbrian classic
  • Any pasta, gnocchi or polenta
  • Base for a quick shakshuka or eggs in purgatory

SPECIFICATIONS

  • Producer: Quintosapore, Città della Pieve (PG), Umbria
  • Origin: Città della Pieve (PG), Umbria, Italy
  • Ingredients: Tomato purée, extra virgin olive oil, Aglione della Valdichiana garlic 6%, salt, white wine, dried chilli flakes
  • Allergens: None declared
  • Net weight: 320 g (11.3 oz)
  • Storage: Cool, dry place. Refrigerate after opening and use within 3–4 days.

🍅 Farm-grown | 🧄 Aglione | 🇮🇹 Made in Italy

Made by Quintosapore. Imported and curated by Terra Sacra.

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Frequently Asked Questions

Are these ready to use, or do I need to cook them first?
Ready to heat — not to cook from scratch. Warm the sauce in a pan, add freshly drained pasta with a cup of the cooking water saved, finish everything together for 60 seconds with a drizzle of extra virgin olive oil. The pasta finishes cooking in the sauce. The starchy water does the binding. No long simmering needed — that would just drive off the flavor that was already built correctly at the source.
What is Piennolo del Vesuvio — and why does it matter?
Piennolo del Vesuvio DOP is an heirloom cherry tomato grown on the volcanic slopes of Vesuvius. Thick skin, very low water content, exceptional sugar-acid balance, and minerals from volcanic soil that no other growing region can replicate. Traditionally harvested in August and stored in hanging clusters through winter, slowly drying and concentrating as they go. In a sauce, Piennolo is immediately recognizable — brighter, more structured, more complex. This is the kind of tomato that makes you understand why Italian cooks talk about tomato varieties the way wine people talk about terroir.
What actually separates a great Italian sauce from a mediocre one?
The ingredients list. A great sauce has three or four items: tomatoes, olive oil, salt, a herb. That's it. Added sugar means the tomatoes weren't good enough. Starch thickeners, citric acid, or stabilizers mean the same thing. When a sauce also names the tomato variety on the label, you're looking at a producer confident enough in their raw material to stake their identity on it.
How long does an opened jar keep?
4–5 days, sealed, in the fridge. No preservatives means these behave like freshly cooked tomato sauce — not like something engineered for a six-month pantry life. Reheat gently in a pan. That's it.

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