Before Rao's, Jarred Red Sauce Was A Different Story - Tasting Table

"Jarred marinara sauce is one of the greatest Italian American innovations. And its beginnings were humble and practical. Tomato canning began in the 19th century as a conservation method. And since tomatoes became synonymous with Italian American cuisine, Italian immigrants must've seen the value in industrializing bottled tomato sauces for the masses."

"The first jarred pasta sauce came from Chef Ettore Bioardi (a brand we now know as Chef Boyardee) who used the recipes from his Cleveland-based restaurant that eventually became wartime meal staples for soldiers during WWII. However, the mass production of marinara sauce really took off in 1937 with Ragu's debut, followed by Campbell's Prego."

"Rao's Homemade is perhaps the gold standard of the modern jarred red sauce. In addition to a high-status brand name, the sauce uses whole, natural, chemical-free, and organic ingredients like Italian plum tomatoes. And you can really taste the quality."

Jarred marinara sauce represents a significant Italian American innovation with humble origins in tomato canning as a conservation method. Chef Ettore Bioardi pioneered the first jarred pasta sauce using restaurant recipes, which became WWII soldier staples. Mass production accelerated in 1937 with Ragu's introduction, followed by Campbell's Prego. By the 1990s, the market expanded dramatically with numerous brands. Modern premium sauces like Rao's Homemade distinguish themselves through whole, natural, organic ingredients and authentic recipes, commanding premium prices and functioning as gourmet pantry staples rather than mere budget conveniences.

Read at Tasting Table